Lentil Tabbouleh

Name: Lentil Tabbouleh
Cuisine: Middle Eastern
Ingredients: 1 can (15 oz) lentils (brown or green , rinsed and drained (or ¾ cup dry lentils)); ½ pound tomatoes; 3 packed cups flat-leaf parsley; ¼ cup mint leaves; 5 scallions; 2 tablespoons extra virgin olive oil (or more to taste); 2 tablespoons lemon juice; 1 teaspoon salt; ¼ teaspoon black pepper

5 steps

Lentil tabbouleh is a delicious alternative to bulgur tabbouleh; a classic Levantine salad loved worldwide for its flavor and freshness.This recipe is easy to make, and you can serve it as a starter or as a side dish with Mediterranean or Middle-Eastern dishes such as hummus and eggplant dip.

Updated at: Thu, 17 Aug 2023 11:26:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories143 kcal (7%)

Total Fat8.3 g (12%)

Carbs13.5 g (5%)

Sugars2.4 g (3%)

Protein5.4 g (11%)

Sodium561.3 mg (28%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 15 ozlentils

can, brown or green, rinsed and drained

0.5 poundtomatoes

3 cupsflat-leaf parsley

¼ cupmint leaves

5scallions

2 tablespoonsextra virgin olive oil

or more to taste

2 tablespoonslemon juice

1 teaspoonsalt

¼ teaspoonblack pepper

Instructions

Step 1

Chop it into small dice of about ⅕ inch each. We recommend using a serrated knife or a sharp chef's knife.If the tomatoes are watery, transfer them into a fine-mesh strainer and let them drain for a few minutes while you chop the other ingredients.

Step 2

Remove the larger stem of the parsley. Pick the mint leaves from their branch and add them to the parsley.Finely chop parsley and mint. We recommend using a large and sharp chef's knife; however, if you don't have one, you could use a food processor, pulsing until the herbs are finely chopped.

Step 3

Trim the green part off the green onions and finely chop the white part.

Step 4

Add all chopped ingredients and the drained lentils to a large mixing bowl, then season with olive oil, lemon juice, salt, and black pepper.

Step 5

Toss well until the parsley, and the lentils are evenly combined. You'll need a minute as the parsley might clump up. Serve in the same bowl or on a serving platter.

View on theplantbasedschool.com

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