Description
This Lentil Tabbouleh is a fresh and vibrant Middle Eastern salad featuring tender green lentils combined with aromatic parsley, mint, juicy tomatoes, and green onions, all tossed in a zesty lemon and olive oil dressing. It is a nutritious, satisfying dish perfect as a light meal or side, offering a delightful balance of flavors and textures.
Ingredients
Lentils and Dressing
- 1 cup dry green lentils, rinsed
- ½ cup extra-virgin olive oil
- ⅓ cup lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Herbs
- 3 large bunches fresh curly parsley, finely chopped (about 3 packed cups)
- 2 Roma tomatoes, finely chopped
- 2 green onions, finely chopped
- ¼ cup fresh mint, finely chopped
Instructions
- Cook lentils: Place the rinsed lentils in a pot with well-salted boiling water and cook for 15 minutes or until just tender but not mushy. Drain thoroughly and allow them to cool completely while preparing the other ingredients.
- Prepare dressing: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper until fully combined and emulsified.
- Toss lentils with dressing: Add the cooled lentils to the dressing and toss gently to ensure all lentils are evenly coated with the flavorful mixture.
- Add herbs and vegetables: Incorporate the finely chopped parsley, tomatoes, green onions, and fresh mint into the lentil mixture.
- Combine and adjust flavors: Stir everything thoroughly until evenly combined. Taste the tabbouleh and adjust seasoning with additional salt or lemon juice if desired. Serve at room temperature or chilled for best flavor.
Notes
- Make sure not to overcook the lentils; they should hold their shape for the best texture.
- This salad can be made a few hours in advance to allow the flavors to meld.
- For a gluten-free version, this recipe is naturally suitable.
- Use fresh parsley and mint for the brightest flavor.
- Serve as a side dish or enjoy as a light, protein-rich vegetarian meal.
