Lentil Tabouli Salad
Published Sep 02, 2024
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This Middle Eastern dish gets a grain-free makeover with lentils, an excellent source of plant-based protein packed with antioxidants and fiber. This recipe combines bright citrus and herb flavors that pair well with fresh summer tomatoes and cucumbers.
Like beans, pre-soaking dried lentils for a few hours will shorten cooking time, help aid in digestion, and decrease any digestive side effects, but soaking is not required. Different kinds and colors of lentils can be bought in bulk or prepackaged. Most lentil varieties will cook in under 20 minutes and should be tender to the bite but not mushy.
Lentil Tabouli Salad
Ingredients
- 1 cup cooked lentils
- 6 Roma tomatoes
- ½ large cucumber
- ½ shallot
- 1 cup fresh parsley
- ⅓ cup fresh mint
- Juice from 1 lemon
- Zest from 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher or fine sea salt
- Freshly ground black pepper, , to taste
Instructions
- Bring a medium-sized pot of water to a boil on the stove. Simmer lentils on low-medium heat in a covered pot for approximately 20 minutes until tender.
- While lentils are cooking, finely chop the tomato, cucumber, shallot, parsley, and mint and add to a big bowl.
- Drain the lentils when finished cooking. Once cooled, add them to the bowl along with the lemon juice, lemon zest, olive oil, salt, and pepper. Stir together and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
