Lentil Tabbouleh

• 1 c. lentils
• 2 tsp. miso paste or 1 tsp. salt
• 1 c. chopped flat leaf parsley
• 1 c. chopped baby spinach
• 1 large tomato, coarsely chopped
• 3-4 radishes, sliced and chopped
• 2 T. lemon juice
• 2 T. extra-virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly cracked black pepper

Combine the lentils and miso paste or 1 teaspoon salt with 3 cups of water in a medium saucepan. Bring to a boil, cover tightly, and simmer for 15 minutes or until the lentils are tender. Do not overcook — you want the lentils to keep their shape. Drain, if needed, and set aside to cool.

Place the parsley, spinach, tomato, and radishes in a large serving bowl. Set aside.

In a small resealable jar, combine the remaining ingredients (lemon juice through pepper); shake well to combine. Toss the dressing with the vegetables and the cooled lentils until the vegetables and lentils are well-coated. Chill until ready to serve.

• Yields: 4-6 servings
• Preparation Time: 40 minutes