Lentil Tabbouleh Salad

5 from 5 votes

Lentil Tabbouleh Salad: This Middle Eastern dish is a healthy, protein-rich salad with bright lemon, parsley, refreshing mint, and spices for a nutrient-rich lunch or side dish. It's vegan and gluten-free.

Prep Time10

Cook Time20

Chill30

Total Time1

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Servings:

Calories: 127kcal

Author: Alison Corey

Equipment

Ingredients

1 cup green lentils
4 cups water
3 Persian Cucumbers diced
1 cup cherry tomatoes quartered
3 scallions chopped
1 cup fresh parsley roughly chopped
¼ cup fresh basil roughly chopped
¼ cup fresh mint rougly chopped
1 lemon juiced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sumac

Instructions

Prepare the lentils: Rinse the lentils and remove any stones or debris. Add the lentils and water to a medium saucepan. Bring to a boil. Reduce the heat to a simmer. Cover and cook for about 20 minutes or until tender. If there is excess water after the lentils are cooked, drain them and add them to a large mixing bowl.
While the lentils cook, dice the cucumbers and scallions and slice the cherry tomatoes into quarters. Roughly chop the parsley, basil, and mint.
Add the cucumber, scallions, cherry tomatoes, parsley, basil, and mint to the bowl of lentils.
Add the lemon juice, salt, pepper, and sumac. Toss everything together so the vegetables, herbs, and lentils are evenly coated. Place in the fridge to chill for 30 minutes.
Serve cold.

Video

Notes

Tips for Making Lentil Tabbouleh Salad

- Use fresh, high-quality ingredients. Opt for ripe, flavorful tomatoes, vibrant green parsley, and fragrant mint.

- Wash the fresh herbs well in cool water, and pat dry to remove dirt and debris.

- Be sure to remove the stems of the herbs before chopping.

- Finely chop the herbs, especially the parsley. This ensures an even distribution of flavors throughout the salad.

- Taste as you go and adjust the quantities of lemon juice, salt, pepper, and sumac to achieve a well-balanced flavor profile.

- If you have time, allow the lentil tabbouleh salad to rest in the refrigerator for at least 30 minutes before serving. This gives the flavors a chance to meld together.
- Store the leftovers in an airtight container in the fridge for up to 2 days. After 2 days, the parsley will become soggy. Store the salad and dressing in separate containers to keep the parsley from becoming soggy. It will keep for another 2 days or so.

Nutrition