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Lentil Tabbouleh Salad Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A fresh and hearty salad combining cooked lentils with herbs and vegetables, dressed in lemon and olive oil for a vibrant flavor.

Ingredients

Lentils

  • 1 cup green lentils

Herbs and Vegetables

  • 1 cup Italian parsley (flat-leaf parsley)
  • 0.25 cup fresh mint leaves
  • 1 cup finely chopped Red onion
  • 1 cup finely chopped English cucumber
  • 0.5 cups cherry tomatoes

Dressing

  • 0.25 cup lemon juice
  • 0.25 cup extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper

Instructions 

  • Cook the lentils in boiling water for 20-25 minutes until tender, then drain and let cool.
  • In a large bowl, combine cooked lentils, herbs, and chopped vegetables.
  • Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
  • Pour dressing over the lentil mixture and toss gently to combine.
  • Let the salad sit for at least 15 minutes to meld flavors before serving.

Notes

This salad is best enjoyed fresh and can be stored in the refrigerator for up to 2 days.
Calories: 250kcal
Cost: $12
Course: Salad
Cuisine: Middle Eastern
Keyword: Lentils