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Lentil Tabbouleh


1 1/2 cups of dried lentils (Pardina are best, but experiment)
1 medium cucumber, seeds removed and roughly diced
1 large handful of grape tomatoes, cut in half
1/3 large onion, roughly diced
1 tablespoon lemon zest
Basil, chopped to taste
1 teaspoon Kosher salt (or to taste)
1 teaspoon pepper (or to taste)
Juice of 1 1/2 lemons
1-2 tablespoons white wine vinegar
1-2 tablespoons olive oil (or to taste)
*Feta or fresh mozzarella would be a nice addition as well



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