November 16th, 2024
Recipes
Lentil Tabbouleh
Valentina P
- Difficulty
•
- Time 30"
This Lentil Tabbouleh is a delicious and healthy variation on traditional Middle Eastern tabbouleh salad. Made from fresh herbs, green lentils, a hint of tomato, and crisp cucumbers for a contrasting bite. Simply dressed with olive oil and lemon juice — it's the ideal light summer salad.
How To MakeDiet Type: Plant-based
Shopping List
- 33333333/100000000 cup dry green or brown lentils (or 1 cup pre-cooked)
- 66666667/100000000 cup parsley leaves, chopped
- 1/4 cup fresh mint, chopped (or cilantro)
- 33333333/100000000 cup cucumber, finely diced
- 1 roma tomato, seeded and finely diced
- 2 scallions, sliced (white and light green parts only)
- 3 tablespoons feta cheese, crumbled (optional)
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon EACH salt and pepper
Instructions
- Step 1: Pick over the lentils for debris and rinse the lentils in a fine mesh sieve.
- Step 2: Add the lentils to a pot and cover with 1.5 cups of water. Bring the pot to a boil over high heat. Once boiling, reduce heat to a low simmer, cover with a lid, and cook for 15 to 25 minutes or until tender but not mushy. Drain, measure out 1 cup of cooked lentils, and set aside.
- Step 3: Finely chop the parsley and mint. Place the herbs in a mixing bowl and add the cooled lentils, cucumber, tomato, scallions, olive oil, lemon juice, salt, pepper, and optional feta.
- Serve: Toss everything together and enjoy chilled or at room temperature.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Lentil Tabbouleh
PT30M 33333333/100000000 cup dry green or brown lentils (or 1 cup pre-cooked) 66666667/100000000 cup parsley leaves, chopped 1/4 cup fresh mint, chopped (or cilantro) 33333333/100000000 cup cucumber, finely diced 1 roma tomato, seeded and finely diced 2 scallions, sliced (white and light green parts only) 3 tablespoons feta cheese, crumbled (optional) 2 1/2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon EACH salt and pepper Gluten Free Vegan 2 Servings
Ingredients:
