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.
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 – 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.
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.
- 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.
- 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.
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