Start by finely chopping the purple onion, dicing the cucumber, and halving the cherry tomatoes. Place all of these in a large mixing bowl.
Once your vegetables are ready, drain and rinse the canned brown lentils thoroughly. Add them to the bowl with the veggies.
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and black pepper.
Pour the dressing over the lentil and vegetable mixture. Gently toss everything together until well combined.
Add the chopped mint and parsley to the salad. Give it another gentle toss.
For the best flavor, let your Lentil Tabbouleh chill in the refrigerator for at least 30 minutes before serving.
