- VE
- VN
- GF
- LC
Lentil Tabbouleh Salad Recipe
I have made tabbouleh with bulgur wheat, couscous, and quinoa- But the winner for me is green lentils! The earthy and nutty undertones of the lentils perfectly complement the fresh and zesty flavors of the traditional ingredients. As a result, you not only get the healthy benefits of the lentils but also a more substantial and satisfying dish that can be enjoyed as a light main course or a side dish.
Ingredients
Instructions
- Step 1
The first step is to make the lentils- unless you have pre-cooked lentils on hand. Add the green lentils to a medium-sized pot and add a few cups of water. Bring the water to a boil, then reduce the heat to medium and simmer the lentils for approximately 20 to 25 minutes, or until they become tender.
- Step 2
In a large mixing bowl, combine the cooked lentils, fresh parsley, mint, tomatoes, cucumbers, and red onion.
- Step 3
In a separate small bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper.
- Step 4
Pour the dressing over the lentil mixture and toss gently to combine.
- Step 5
Allow the flavors to meld together for at least 15 minutes before serving.
Tips & Tricks
Per serving
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