Description
Lentil Tabbouleh is a fresh, herby, citrusy salad made with lentils, tomatoes, parsley, mint, scallions, olive oil, and lemon juice. This vegan and gluten-free recipe makes a light dinner or side dish in 20 minutes.
Ingredients
1 can (15 ounces) brown, green, or black lentils, rinsed and drained, or ¾ cup dry lentils, or 1½ cups cooked lentils
½ pound tomatoes, finely diced
3 packed cups flat-leaf parsley, finely chopped
¼ cup mint leaves, finely chopped
4 scallions, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
⅛ teaspoon black pepper
Instructions
1. Drain and rinse the lentils thoroughly.
2. Finely dice the tomatoes.
3. Finely chop the parsley, mint, and scallions, using only the white and light green parts of the scallions.
4. Place all ingredients in a large bowl.
5. Add the olive oil, lemon juice, salt, and black pepper.
6. Mix well until everything is evenly combined.
7. Taste and adjust the seasoning with additional salt or lemon juice if needed.
8. Serve immediately or chill before serving.
Notes
Nutrition values are estimates.
For best results, use flat-leaf parsley as the main herb.
If preparing ahead, combine the ingredients in advance but add the lemon juice, salt, and other seasonings shortly before serving to prevent excess moisture from the tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Some liquid release and color change may occur; drain excess liquid if desired.
Not suitable for freezing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 98
- Sugar: 2 g
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg