I love lentils. They’re quick cooking, high in fiber and super versatile. In this dish, I taste the echo of tabbouleh with a similar flavor profile and ingredients. It was perfect for an unusually super cold day in the ATL — a taste of sunshine in a bowl. Enjoy!
- 1/2 cup dried puy (French) lentils
- 2 cups chicken stock
- 2 Tbs extra virgin olive oil
- 1 1/2 cup cherry tomatoes, halved if large
- 1/2 cup chopped parsley
- zest and juice of three small lemons
- salt and pepper to taste
Simmer lentils in chicken stock for 20 minutes or until most of the liquid is absorbed and the lentils are softened, but not mushy. Drain off any excess liquid and allow the lentils to cool slightly. Combine all ingredients together in a bowl and enjoy at room temperature or chill for service later.