1can (15 ounces)(240grams drained)lentilsbrown, green, or black, rinsed and drained. Sub ¾ cup dry lentils or 1½ cup cooked lentils.
½pound(240grams)tomatoeschopped into small dice
3packed cups(70grams)parsleyfinely chopped. Best if flat-leaf Italian parsley.
¼cup(10grams)mint leavesfinely chopped
4scallionsfinely chopped
2tablespoonsextra virgin olive oil
2tablespoonslemon juice
1teaspoonsalt
⅛teaspoonblack pepper
Drain 1 can (15 ounces) lentils well. Chop ½ pound tomatoes into small dice. Finely chop 3 packed cups parsley, ¼ cup mint leaves, and 4 scallions (only the white part).
To a mixing bowl, add the vegetables. Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ⅛ teaspoon black pepper.
Toss until well combined. Taste and adjust for salt and lemon.