Lentil Tabbouleh

Directions

1. Bring lentils and stock to a boil. Reduce heat and simmer for 15–17 minutes, cooking lentils until tender but not mushy. Drain well and cool completely.
2. Place bulgur in a bowl; cover with hot water and allow to sit for 10 minutes. Drain and squeeze dry.
3. In a mixing bowl, whisk together oil, lemon juice, garlic, salt, pepper, and allspice. Set aside.
4. In a large mixing bowl, fold together lentils, bulgur, parsley, mint, tomatoes, cucumber, and green onions.
5. Toss with dressing. Adjust seasoning and lemon juice to taste.
6. Refrigerate at least 30 minutes before service for flavors to marry.