Description
A refreshing tabbouleh salad made with green lentils and fresh herbs.
Ingredients
Scale
- 1 cup green lentils
- 2 cups water
- 1 teaspoon salt
- 1 cup parsley leaves finely chopped
- 1/2 cup fresh mint leaves finely chopped
- 1/4 cup fresh cilantro leaves finely chopped
- 2 medium tomatoes diced
- 1 medium cucumber diced
- 4 green onions thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 clove minced garlic
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse the green lentils under cold water and place them in a saucepan with water and salt.
- Bring to a boil, reduce heat to a simmer, and cook until lentils are tender but not mushy, about 15 to 20 minutes.
- Drain any excess water and spread the lentils on a baking sheet to cool to room temperature.
- Meanwhile, finely chop the parsley, mint, cilantro, tomatoes, cucumber, and green onions and transfer to a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper.
- Add the cooled lentils to the bowl with the herbs and vegetables and pour the dressing over the top.
- Toss gently to combine all ingredients and adjust seasoning if needed.
- Let the tabbouleh rest in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad is best served chilled.
- Adjust the seasoning before serving for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg