Lentil Tabbouleh Recipe

Rating 5.0
| 0
Instead of using bulgar wheat, this lentil tabbouleh uses chilled lentils and is served with light, fresh ingredients. It is perfect for a meal or side dish any time of the year.
Dinner
Mediterranean
10
ingredients
6
steps
30
minutes
Chef Tracy is an epicurean and former athlete with a passion for healthy, wholesome recipes. She's worked as both a culinary and pastry chef, which helped her launch a health food dessert company in 2008. She's taught hands-on cooking and nutrition courses for conferences and major companies, including two large grocery store brands. Chef Tracy has also written books and articles that share her recipes and nutrition knowledge.

Ingredients

Servings:
4
1 cup(s)
lentils, red or yellow
3 cup(s)
very hot water
2 cup(s)
Italian parsley
1 cup(s)
fresh mint, chopped
1/4 cup(s)
shallot, finely chopped
10
grape tomatoes, finely chopped
3 tblsp
extra-virgin olive oil
3 tblsp
lemon juice, or less to taste
1/2 tsp
ground cumin
a dash of sea salt, to taste

Directions 6 steps | 30 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Soften the lentils. Rinse lentils until the water runs clear and drain. In a large bowl, combine the very hot water and rinsed lentils. Let the lentils soak for 20 minutes. Drain the water and set it aside to cool. (See notes.)

Step 3

While the lentils are soaking, add the shallot, parsley, mint and tomatoes to a large bowl.

Step 4

Once the lentils have cooled, add the lentils, olive oil, cumin and sea salt into the large bowl with the tomatoes. Toss to coat.

Step 5

Add the lemon juice a little bit at a time, to taste.

Step 6

Serve and enjoy!


Notes:

It is very important to rinse the lentils until the water runs clear.

Nutrition Per Serving
View All
CALORIES
297
FAT
11.2 g
PROTEIN
14.1 g
CARBS
38.3 g

FOOD FOR THOUGHT?

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