Waterparsnip Tabbouleh

Plant used: Apium Nodiflorum

Community: Chouf

Ingredients

• 350g Parsley
• 2 teaspoon sumac
• 20g Mint
• 2 teaspoon salt
• 6 Green Onions
• 1 teaspoon black pepper
• 3 Tomatoes
• 150 ml olive oil
• 170 ml Lemon Juice
• 70g Lentils

Method of Preperation

1. Soak lentils in warm water 1 day prior to preparation.
2. Wash the vegetables.
3. Cut the tomatoes in small cubes.
4. Mince the parsley.
5. Mince the mint.
6. Cut the lemons in half and press separately.
7. Cut the edges of the green onions, mince, and place in a separate container.
8. Prepare the dressing by adding the dressing ingredients to the minced onion.
9. Mix well in a separate container.