Lentil Tabbouleh: A Protein-Packed Mediterranean Salad
This lentil tabbouleh recipe is a refreshing, protein-rich twist on the classic Levantine salad. It's made with green lentils, herbs, fresh vegetables, and zesty lemon for a healthy, satisfying dish perfect for lunch or dinner.
Ingredients
- 1 cup green lentils rinsed
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1 bunch parsley finely chopped
- 1/2 bunch mint finely chopped
- 1/4 cup red onion finely diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: pinch of cumin cayenne pepper, or sumac
Instructions
- In a saucepan, combine lentils with water and bring to a boil. Reduce heat, simmer for 20–25 minutes, or until tender. Drain and let cool.
- Dice the tomatoes, cucumber, and red onion. Finely chop parsley and mint.
- In a large bowl, mix lentils, vegetables, herbs, olive oil, lemon juice, salt, and pepper. Toss well.
- Adjust seasoning to taste. Optionally garnish with more herbs or sumac. Chill or serve immediately.
Notes
- Use Puy lentils for a firmer texture.
- Avoid overcooking lentils to maintain their shape.
- Marinate red onions in lemon juice for extra flavor.
- Keeps well refrigerated for 2–3 days.