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Lentil tabouleh


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For 4 people
300 g small lentils (red, green, or black beluga)
2 large beefsteak tomatoes, or 200 g cherry tomatoes
1/2 yellow pepper
1/4 sweet red onion of Tropea
a small handful of chopped parsley
extra virgin olive oil


Cook the lentils and drain by rinsing them under cold water.
After they are drained pour into a large inslatiera and let cool completely before you add the other ingredients.
Cut beefsteak tomatoes, diced (in the case of cherry tomatoes cut into slices).
Reduce diced yellow pepper too.
Cut the onion into very thin slices and chop the parsley coarsely.
Combine all ingredients in Bowl and add lentils with extra virgin olive oil and a little salt.

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