Middle Eastern Green Lentil Tabbouleh Salad | Protein-Rich Herb Main Dish

Rinse the lentils thoroughly in cold water using a sieve, then place them in a pot with plenty of lightly salted water. Bring to a boil, then cook over moderate heat until al dente (about 18-20 minutes), making sure the grains remain tender but do not burst. Drain, rinse with cold water to stop the cooking process, and let drain completely and cool.

While the lentils are cooling, prepare the vegetables. Cut the cherry tomatoes into quarters, halve the cucumber lengthwise, scoop out the watery seeds with a spoon, and cut into small cubes. Thinly slice the spring onions. Pick the fresh parsley and mint leaves from the thicker stems, then finely chop them with a sharp knife.

Toast the pine nuts in a dry pan without oil over medium heat for 2-3 minutes until golden brown and fragrant, shaking the pan constantly, then transfer to a small bowl to cool.