Lentil Tabbouleh Salad
A refreshing and nutritious salad combining the goodness of lentils with vibrant vegetables and herbs, perfect for lunch or dinner.
Ingredients
For the salad
- 1 cup cooked lentils Cooked and cooled
- 1/3 cup fresh lemon juice Freshly squeezed
- 1/4 cup extra-virgin olive oil For dressing
- 2 bunches curly parsley Finely chopped
- 10 leaves mint Fresh, finely chopped
- 1/2 English cucumber English cucumber (diced) Or use 2 small Persian cucumbers
- 1/2 cup tomatoes Diced
- 1/3 cup red onion Finely diced
- 1 teaspoon kosher salt To taste
- 1/2 teaspoon black pepper Freshly ground, to taste
- 1/2 teaspoon sumac Optional but recommended
For cooking lentils
- 1/2 cup uncooked French green or black lentils Rinse before cooking
- 1 each bay leaf For flavoring
- Water Enough to cover lentils while cooking
Instructions
Cooking the lentils
- Rinse the uncooked lentils and add them to a pot with a bay leaf and enough water to cover.
- Bring to a boil, then reduce heat and let it simmer until tender, about 20-30 minutes.
- Drain and set aside to cool.
Mixing the salad
- In a large mixing bowl, combine the cooked lentils, fresh lemon juice, and olive oil. Set aside to let the flavors come together.
- Finely chop the parsley and mint leaves.
- Add the chopped herbs, diced cucumber, diced tomatoes, and finely diced red onion to the mixing bowl.
- Stir everything together gently to combine the ingredients.
- Before serving, season the salad with sumac, kosher salt, and freshly ground black pepper to taste.
Notes
Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. The flavors may intensify as it sits, which can enhance the taste. Just give it a good stir before eating.