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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 77 kcal per serving

Ingredients

1 cup - green lentils
1 cup - Italian parsley
¼ - fresh mint leaves
¼ cup - lemon juice
¼ cup - extra virgin olive oil
2 teaspoons - sea salt
1 tsp - black pepper
1 cup - Red onion
1 cup - English cucumber
½ cup - cherry tomatoes

Instructions

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.
In a large mixing bowl, combine the cooked lentils, fresh parsley, mint, tomatoes, cucumbers, and red onion.
In a separate small bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper.
Pour the dressing over the lentil mixture and toss gently to combine.
Allow the flavors to meld together for at least 15 minutes before serving.

Nutrition