Description
A refreshing and vibrant Lentil Tabbouleh salad combining tender green lentils with fresh herbs and a zesty lemon-olive oil dressing. This healthy Mediterranean-inspired dish is perfect as a light lunch or side, packed with flavor and nutrients.
Ingredients
Lentils and Dressing
- 1 cup dry green lentils (rinsed)
- ½ cup extra-virgin olive oil
- ⅓ cup lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Herbs
- 3 large bunches fresh curly parsley, finely chopped (about 3 packed cups)
- 2 Roma tomatoes, finely chopped
- 2 green onions, finely chopped
- ¼ cup fresh mint, finely chopped
Instructions
- Cook Lentils: Cook the rinsed green lentils in a pot of well-salted boiling water for 15 minutes until they are just tender but not mushy. Drain thoroughly and allow them to cool completely before proceeding.
- Prepare Dressing: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper until the dressing is well combined and slightly emulsified.
- Toss Lentils in Dressing: Add the cooled lentils to the dressing and gently toss them to ensure each lentil is coated evenly with the flavorful mixture.
- Add Herbs and Vegetables: Add the finely chopped parsley, Roma tomatoes, green onions, and fresh mint to the bowl with the dressed lentils.
- Combine and Season: Stir all the ingredients together thoroughly until well mixed. Taste the salad and adjust the seasoning with additional salt or lemon juice if desired. Serve the tabbouleh at room temperature or chilled.
Notes
- Be careful not to overcook the lentils; they should hold their shape for the best texture.
- For a more traditional tabbouleh, you can add finely chopped cucumber or bell peppers.
- This salad tastes even better after chilling for 1-2 hours as flavors meld together.
- Use fresh lemon juice for the brightest flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
