Description
A fresh and healthy tabbouleh salad made with green lentils, herbs, and vegetables, perfect for a light meal or side dish.
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 garlic, minced
- 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 tabbouleh can be served chilled or at room temperature.
- Feel free to adjust the herbs according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg