Lentil Tabbouleh - Cooking Like Kate

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the cooked, drained, and thoroughly dried lentils to the baking sheet. Toss with olive oil, cumin, garlic powder, sea salt, and black pepper.
1 1/2 cups cooked brown or green lentils, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp black pepper
Spread the lentils into an even layer and roast for 20 to 25 minutes, stirring once halfway through, until lightly crisp around the edges. Let the roasted lentils cool slightly while you prepare the tabbouleh.
Add the parsley, mint, tomatoes, cucumber, and green onion to a large mixing bowl.
3 cups fresh parsley, 1 cup fresh mint, 1 1/2 cups tomatoes, 1 cup cucumber, 1/3 cup green onion
Add the lemon juice, extra virgin olive oil, lemon zest, cumin, sea salt, and black pepper. Toss until the herbs and vegetables are evenly coated.
1/2 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp lemon zest, 1/2 tsp ground cumin, 3/4 tsp sea salt, 1/4 tsp black pepper
Fold in the roasted lentils right before serving, or sprinkle them over the top for the best texture.
Taste and adjust with more lemon juice, salt, or olive oil as needed.