Description
Lentil Tabbouleh brings a vibrant twist to the classic tabbouleh salad, replacing bulgur with protein-packed lentils for a nutritious and satisfying meal. This refreshing dish combines the earthy flavor of lentils with an array of fresh herbs and crisp vegetables, making it perfect for any occasion—from picnics to dinner parties. With a zesty lemon dressing that enhances every bite, this salad is not just visually appealing but also incredibly versatile. Enjoy it as a standalone dish, pair it with grilled chicken or turkey, or serve it in wraps for a delightful lunch option. Packed with flavor and nutrients, Lentil Tabbouleh is sure to be a hit at your table.
Ingredients
- 1 can (15 ounces) lentils
- ½ pound tomatoes (chopped)
- 3 cups parsley (finely chopped)
- ¼ cup mint leaves (finely chopped)
- 4 scallions (finely chopped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Drain and rinse the canned lentils.
- Chop the tomatoes into small dice.
- Finely chop the parsley, mint leaves, and scallions.
- In a large mixing bowl, combine the lentils, tomatoes, parsley, mint, and scallions.
- Drizzle with olive oil and lemon juice; season with salt and pepper.
- Toss everything until well mixed. Taste and adjust seasoning if necessary.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Use fresh herbs for maximum flavor; flat-leaf Italian parsley is recommended. Chill the salad for at least 30 minutes before serving to allow flavors to meld. Feel free to add diced cucumbers or bell peppers for extra crunch.