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Lentil Tabbouleh

A vibrant and nutritious salad that combines hearty lentils with fresh vegetables, making it a filling and healthy option for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 ounces) lentils Canned lentils, drained
  • ½ pound tomatoes, chopped into small dice
  • 3 cups parsley, finely chopped Best if flat-leaf Italian parsley
  • ¼ cup mint leaves, finely chopped
  • 4 scallions finely chopped, use only the white part
Dressing and Seasoning
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper

Method
 

Preparation
  1. Drain a can of lentils thoroughly to remove excess liquid.
  2. Dice tomatoes, finely chop parsley, mint leaves, and scallions.
Mixing
  1. In a mixing bowl, combine the lentils, chopped veggies, olive oil, lemon juice, salt, and pepper.
  2. Toss everything together, taste, and adjust the seasoning as necessary.

Notes

For extra crunch, consider adding diced cucumber or bell peppers. Allow the dish to sit in the fridge for at least 30 minutes before serving to let the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to three days.