Name: Lentil Tabbouleh
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 can (15 ounces) lentils; ½ pound tomatoes (chopped into small dice); 3 packed cups parsley (finely chopped, preferably flat-leaf Italian parsley); ¼ cup mint leaves (finely chopped); 4 scallions (finely chopped); 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon salt; ⅛ teaspoon black pepper

Why Make This Recipe

Lentil Tabbouleh is a fresh and healthy twist on the classic Middle Eastern dish. This version replaces some of the bulgur wheat with protein-packed lentils, making it a satisfying and nutritious option. It’s perfect as a side dish, a light lunch, or even a snack. The mix of herbs and vegetables adds vibrant flavors and colors to your plate. Plus, it’s easy to make, packed with vitamins, and can be enjoyed by everyone, including vegetarians.

How to Make Lentil Tabbouleh

Ingredients:

1 can (15 ounces) lentils
½ pound tomatoes (chopped into small dice)
3 packed cups parsley (finely chopped, best if flat-leaf Italian parsley)
¼ cup mint leaves (finely chopped)
4 scallions (finely chopped)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
⅛ teaspoon black pepper

Directions:

Start by draining 1 can (15 ounces) lentils well.
Chop ½ pound of tomatoes into small dice.
Finely chop 3 packed cups of parsley, ¼ cup of mint leaves, and the white part of 4 scallions.
In a mixing bowl, add all the vegetables.
Season with 2 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and ⅛ teaspoon of black pepper.
Toss everything until well combined.
Taste your tabbouleh and adjust the salt and lemon as needed.

How to Serve Lentil Tabbouleh

Lentil Tabbouleh can be served as a refreshing side dish or a healthy main course. It pairs wonderfully with grilled meats, fish, or served alongside pita bread. You can also serve it on a bed of greens for an extra veggie boost. For a fun twist, consider using it as a filling for wraps or tacos.

How to Store Lentil Tabbouleh

To store Lentil Tabbouleh, place it in an airtight container in the refrigerator. It’s best consumed within 3 days to enjoy the freshness of the herbs and vegetables. If the tabbouleh looks dry, you can add a splash of olive oil or lemon juice before serving.

Tips to Make Lentil Tabbouleh

Use fresh herbs for the best flavor. Flat-leaf Italian parsley is recommended for its taste.
Feel free to adjust the amount of lemon juice and salt to suit your preferences.
Letting the tabbouleh sit for at least 30 minutes allows the flavors to meld nicely.

Variation

You can add additional ingredients like cucumber for crunch, or olives for a briny flavor. Some recipes include feta cheese for a creamy touch, which can also enhance the dish.

FAQs

Can I use dried lentils instead of canned?
Yes, you can cook dried lentils separately, but it will take longer. Make sure they are fully cooled before mixing them with the other ingredients.

Is Lentil Tabbouleh gluten-free?
Yes, this version of Tabbouleh is gluten-free as it does not contain bulgur wheat.

Can I make this recipe ahead of time?
Absolutely! In fact, making it ahead allows the flavors to enhance. Just remember to store it in the refrigerator and consume it within 3 days.