Lentil Tabbouleh Recipe
Lentil Tabbouleh (also known as Lentil Tabouli Salad) is a Middle Eastern dish made with either bulgur wheat (whole grain) or lentils. Our version features green lentils, which pack more protein than bulgur. We also added plenty of chopped parsley and a simple, homemade dressing. It all comes together in a hearty salad that's bursting with flavor. So let's get going!
What do I need to make Lentil Tabbouleh?
- Dried lentils (green). Soak lentils in cold water for at least 4 hours or overnight, then drain off the water. Soaking is not required, but it can help with the digestion of the lentils. It will also remove any debris in the package.
- Water.
- Tomato.
- English cucumber.
- Green onions.
- Fresh parsley. Fresh parsley is recommended over dried for both the fresh flavor and crisp texture. Lentil tabbouleh contains a lot of chopped parsley (a whole bundle) so fresh greens are important.
- Lemon dressing. Tabbouleh is typically made with a simple lemon dressing. Our dressing recipe calls for olive oil, fresh lemon juice, salt and pepper. Whisk the ingredients together (or shake in a closed jar) and pour over the lentil salad.
This easy and flavorful dressing is delicious on salads, chopped veggies, and grilled food. Once made, the dressing can be kept in a sealed container in the refrigerator for a few weeks. When you want to use the dressing, just stir it up to mix the ingredients together again.
Protip: Roll your lemon!
To get the most juice out of your lemon, roll the (whole) lemon on a flat surface, while applying pressure with your palm. Then slice and squeeze!
How do I make this lentil tabbouleh salad recipe?
- Rinse or soak the lentils.
- Boil lentils in water for 20 minutes or until just tender.
- Chop tomatoes, cucumber, parsley, and tops of green onions.
- Make homemade dressing.
- Drain lentils and rinse in cold water.
- Add lentils to a large salad bowl and top with chopped produce and herbs.
- Drizzle salad dressing over all ingredients in the bowl.
- Toss everything together and serve.
How do I store lentil tabbouleh?
Store leftovers in an airtight container in the fridge for up to 4 days. We do not recommend freezing lentil tabbouleh as it will change the texture of the ingredients.
What dishes should I serve alongside lentil tabbouleh?
This filling, Mediterranean-style salad dish would be complemented by side dishes like pita bread, Roasted Garlic and White Bean Dip, Grilled Bell Peppers, or this Tzatziki sauce you can make in just 10 minutes. For more protein, try adding some feta cheese to the tabbouleh or serve it with some grilled chicken.
Looking for more salad recipes? We've got plenty to try!
- Kale Caesar Salad
- Sesame Chickpea Mediterranean Salad in a Jar
- Easy Cucumber Onion Salad
- Summer Split Pea Salad Recipe (Vegan)
- Greek Quinoa Salad
📖 Recipe
Lentil Tabbouleh Recipe
Ingredients
- 1 ½ cups dried green lentils rinsed or soaked
- 4 cups water
- 1 medium tomato
- ½ English cucumber
- 4 green onions
- 1 ½ ounces approx. fresh flat-leaf parsley (one bunch)
- 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Rinse 1 ½ cups dried green lentils with a mesh strainer to remove any debris from packaging.
- Add lentils to a medium saucepan, along with the 4 cups water.
- Set pan to high heat and as soon as the water starts boiling, turn the heat down to simmer and cover the pot with a lid.
- Cook lentils for 20 minutes or until they become tender.
- Meanwhile, chop 1 medium tomato and ½ English cucumber into small pieces. Set aside.
- Chop only the green tops of the 4 green onions and set those aside in a pile.
- Lay 1 ½ ounces approx. fresh flat-leaf parsley (one bunch) on the cutting board. Use a knife to chop just the leaves of the parsley. Discard the stems (or save them for stock).
- Make the dressing: Slice 1 lemon in half and squeeze the juice of both halves into a small bowl or liquid measuring cup. Add 3 tablespoons extra virgin olive oil to the lemon juice, then 2 teaspoons salt and ½ teaspoon black pepper.
- When the lentils are done cooking, drain them and rinse with cold water. Move the lentils to a large salad bowl.
- Top the lentils with the tomato, cucumber, green onions, and parsley.
- Whisk the dressing and pour it over the lentil salad.
- Use tongs or a large spoon to mix all the ingredients together.
Notes
- Although lentils do not need to be soaked before cooking, you may choose to do so for easier digestion. Soak lentils in cold water for at least 4 hours or overnight. Be sure to drain the soaking water before cooking the lentils.
- To get the most juice out of your lemon, roll it on the cutting board or kitchen countertop with the palm of your hand. Once the lemon feels softer on the outside, it's ready to be sliced and juiced.
Nutrition
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This was a great way to use up my giant bunch of parsley!