Lentil Tabbouleh Recipe
A fresh and healthy Lentil Tabbouleh salad combining hearty lentils with vibrant herbs and vegetables, dressed in a zesty lemon and olive oil dressing. This gluten-free, vegetarian dish is perfect as a light meal or a side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Lentils and Vegetables
- 1 can (15 ounces) lentils, drained
- ½ pound tomatoes, chopped into small dice
- 3 packed cups flat-leaf Italian parsley, finely chopped
- ¼ cup mint leaves, finely chopped
- 4 scallions, finely chopped (white part only)
Dressing and Seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Chop vegetables: Drain the lentils thoroughly. Chop tomatoes into small dice. Finely chop the flat-leaf Italian parsley, mint leaves, and white part of the scallions.
- Add to bowl: Place the chopped lentils and vegetables into a large mixing bowl.
- Season: Add extra virgin olive oil, lemon juice, salt, and black pepper to the bowl with the lentils and veggies.
- Toss and serve: Toss all ingredients together until well combined. Taste and adjust salt and lemon juice if needed. Serve immediately or chilled.
Notes
- Using flat-leaf Italian parsley provides the best flavor for tabbouleh.
- Ensure lentils are well-drained to avoid sogginess in the salad.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 2 days.
- For extra texture, you can add finely diced cucumbers or bell peppers if desired.
- This recipe is naturally gluten-free and vegetarian.
Find it online: https://bitezly.com/lentil-tabbouleh-recipe/
