Lentil Tabbouleh – Refreshing Healthy Salad

Making a delightful dish that’s not only tasty but also packed with wholesome goodness – Lentil Tabbouleh! This refreshing salad is a blend of earthy puy lentils, crisp spring onions, juicy ripe cherry tomatoes, and a burst of fresh herbs like flat-leaf parsley and mint. It’s all brought together with the zing of extra virgin olive oil and the zesty tang of lemon.

Lentil tabbouleh is a fantastic choice for a light and nutritious meal, whether you’re enjoying it as a side dish or a satisfying main course. It’s not just about flavor; it’s about celebrating the vibrant colors and textures of fresh ingredients that make every bite a delightful experience. Plus, it’s easy to prepare, making it a go-to recipe for busy weeknight dinners. So, let’s move into the kitchen to make this healthy, and delicious lentil tabbouleh recipe that everyone will love!

Ingredients for Lentil tabbouleh :

  • 1 cup (200g) puy lentils
  • 1 bunch of spring onions
  • 1 cup (200g) ripe cherry tomatoes
  • 1 large bunch of fresh flat-leaf parsley
  • 1 large bunch of fresh mint
  • Extra virgin olive oil
  • 1 lemon

Step by Step Instructions:

Step 1: Cook the lentils

  • To remove any dirt, rinse the lentils thoroughly under cold water.
  • Place the lentils in a saucepan and cover them with about 2 cups of water.
  • In boiling water, boil for about 20 minutes before lowering the heat and letting the lentils cool. They should be tender but not mushy. You can check by tasting one.
  • Once cooked, drain any excess water and let them cool.

Step 2: Prepare the vegetables

  • When the lentils are cooked, clean your cherry tomatoes and cut them into little pieces.
  • You’re going to take the roots of spring onions and chop them very carefully. Wash and chop the parsley and mint into small pieces.

Step 3: Combine the ingredients

  • Add cooked and cooled lentils, chopped cherry tomatoes, spring onions, parsley, and mint to a large bowl.
  • To this mixture, generously fill with the olive oil of your choice. The salad is going to add a touch of flavor and moisture. Take a small squeeze of one lemon and add it to the salad.
  • Season with a pinch of salt and pepper.

Step 4: Mix and Serve

  • Take all the ingredients and blend them until you have a good mixture.
  • Take a sip of tabbouleh and adjust the seasoning if necessary.
    In addition to the olive oil, you could use lemon juice or salt and pepper according to your taste.
  • It may be served as a small snack or hot meal when it is served with mild lentil tabbouleh.
Lentil Tabbouleh

Variations and Substitutions:

  • For extra crunch, you can add diced cucumbers or bell peppers.
  • If you don’t have puy lentils, you can use brown or green lentils.
  • Add cilantro and dill for a unique taste; all you have to do is modify the herbs.

Equipments:

You can purchase the equipment I highly suggest because I use them.

Why This Recipe Works:

  • The lentils are a great source of protein and fiber, which is why this tabbouleh is a good choice.
  • Bright colors and fresh tastes are added by fresh herbs and vegetables.
  • The salad’s zesty and satisfying taste comes from its lemon and olive oil dressing.

Storage:

Leftover lentil tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days. It’s even tastier the next day as the flavors meld together.

Serve With:

This lentil tabbouleh goes well with grilled chicken, or fish, or as a light and healthy lunch on its own.

Lentil Tabbouleh

Lentil Tabbouleh – Refreshing Healthy Salad

c5453b9f1a3ca50f7be1b51c8233ae17?s=30&d=mm&r=gAngela A. Pierce
Making a delightful dish that's not only tasty but also packed with wholesome goodness – Lentil Tabbouleh! This refreshing salad is a blend of earthy puy lentils, crisp spring onions, juicy ripe cherry tomatoes, and a burst of fresh herbs like flat-leaf parsley and mint. It's all brought together with the zing of extra virgin olive oil and the zesty tang of lemon.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 people
Calories 250 kcal

Ingredients
  

  • 1 cup  (200g) Puy lentils
  • 1 brunch Spring onions
  • 1 cup (200g) Ripe cherry tomatoes
  • 1 bunch Fresh flat-leaf parsley
  • 1 bunch Fresh mint
  • Extra virgin olive oil
  • 1 Lemon

Instructions
 

Step 1: Cook the lentils

  • To remove any dirt, rinse the lentils thoroughly under cold water.
  • Place the lentils in a saucepan and cover them with about 2 cups of water.
  • In boiling water, boil for about 20 minutes before lowering the heat and letting the lentils cool. They should be tender but not mushy. You can check by tasting one.
  • Once cooked, drain any excess water and let them cool.

Step 2: Prepare the vegetables

  • When the lentils are cooked, clean your cherry tomatoes and cut them into little pieces.
  • You're going to take the roots of spring onions and chop them very carefully. Wash and chop the parsley and mint into small pieces.

Step 3: Combine the ingredients

  • Add cooked and cooled lentils, chopped cherry tomatoes, spring onions, parsley, and mint to a large bowl.
  • To this mixture, generously fill with olive oil of your choice. The salad is going to add a touch of flavor and moisture. Take a small squeeze of one lemon and add it to the salad.
  • Season with a pinch of salt and pepper.

Step 4: Mix and Serve

  • Take all the ingredients and blend them until you have a good mixture.
  • Take a sip of tabbouleh and adjust the seasoning if necessary.
  • In addition to the olive oil, you could use lemon juice or salt and pepper according to your taste.
    Lentil Tabbouleh
  • It may be served as a small snack or hot meal when it is served with mild lentil tabbouleh.

Notes

Variations and Substitutions:
  •  For extra crunch, you can add diced cucumbers or bell peppers.
  • If you don’t have puy lentils, you can use brown or green lentils.
  • Add cilantro and dill for a unique taste; all you have to do is modify the herbs.
Why This Recipe Works:
  • The lentils are a great source of protein and fiber, which is why this tabbouleh is a good choice.
  • Bright colors and fresh tastes are added by fresh herbs and vegetables.
  • The salad’s zesty and satisfying taste comes from its lemon and olive oil dressing.
Storage:
Leftover lentil tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days. It’s even tastier the next day as the flavors meld together.
Serve With:
This tabbouleh goes well with grilled chicken, fish, or as a light and healthy lunch on its own.
Keyword Lentil Tabbouleh, salad recipe

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Angela A. Pierce
Angela A. Pierce

Hi, Angela A. Pierce, a mother, wife, food blogger, and food lover. I am here to share my favorite recipes with all of you! Follow me for my recipes!

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