Description
This vibrant Lentil Tabbouleh offers a refreshing and hearty take on a classic Middle Eastern salad. Tender green or brown lentils are combined with finely diced tomatoes, crisp red and white onions, and a generous medley of fresh parsley and mint. The salad is brightened with a zesty lemon dressing and a touch of olive oil, creating a harmonious balance of earthy, herbaceous, and tangy flavors. It presents a delightful array of textures, from the firm lentils to the crunchy vegetables and soft herbs, making it a satisfying and wholesome dish.
Ingredients
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 large tomato, finely diced
- 1/2 red onion, finely diced
- 1/2 white onion, finely diced
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Combine the rinsed lentils and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and let the lentils cool completely.
- While the lentils cool, prepare the vegetables and herbs. Finely dice the tomato, red onion, and white onion. Finely chop the fresh parsley and mint.
- In a large mixing bowl, combine the cooled lentils, diced tomato, red onion, white onion, chopped parsley, and chopped mint.
- In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper to create the dressing.
- Pour the dressing over the lentil and vegetable mixture. Toss gently to ensure all ingredients are well coated.
- Taste and adjust seasoning if necessary. For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Ensure lentils are cooked al dente to prevent a mushy texture in the salad.
For an extra layer of flavor, toast the lentils lightly before boiling.
Chilling the tabbouleh allows the flavors to deepen and meld beautifully.
Serve with pita bread, lettuce cups, or as a side dish to grilled proteins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280 kcal
- Fat: 10g
- Carbohydrates: 35g
- Protein: 15g