Description
Lentil Tabbouleh Salad is a colorful, nutritious dish featuring hearty lentils, fresh vegetables, and zesty dressing. Perfect for picnics or light lunches, it’s a delightful taste of the Mediterranean.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cucumber, diced
- 2 ripe tomatoes, diced
- 1/2 red onion, finely chopped
- 1 cup fresh parsley, chopped
- Juice of 1 large lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a pot, combine lentils with three cups of water and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until tender but firm. Drain excess water and let cool.
- While the lentils cook, dice the cucumber, tomatoes, and onion. Finely chop the parsley.
- In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, combine cooled lentils with chopped vegetables and pour in the dressing. Toss gently to coat.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
- Toss again before serving and enjoy as a side dish or light lunch.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Add fresh mint for an extra flavor twist. This salad can be made ahead; store without dressing for optimal freshness.