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Lentil Tabbouleh

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A fresh and nutritious lentil tabbouleh made with hearty lentils, vibrant herbs, and a bright lemon dressing for a light yet satisfying twist on the classic salad.

Ingredients

  • 1 cup lentils (dry)
  • 2 cups fresh parsley, finely chopped
  • 1/4 cup fresh mint, chopped
  • 2 medium tomatoes, diced
  • 1 cucumber, diced
  • 3 green onions, sliced
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Rinse lentils and cook them in a pot of water until tender but not mushy (about 20 minutes). Drain and let cool completely.
  2. In a large bowl, combine the cooled lentils with chopped parsley, mint, diced tomatoes, cucumber, and green onions.
  3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper.
  4. Pour the dressing over the salad and toss well to combine.
  5. Let the salad sit for 10–15 minutes before serving to allow flavors to blend.

Notes

  • Use canned lentils for convenience; rinse and drain well.
  • Add bulgur for a more traditional tabbouleh variation.
  • Include cumin or sumac for extra flavor depth.
  • Add feta cheese for a creamy, salty contrast.
  • Adjust lemon juice to refresh flavors before serving leftovers.

Nutrition

Find it online: https://cookedbymaya.com/lentil-tabbouleh/