Lentil Tabbouleh Recipe

5 from 1 vote

With fresh ingredients like cucumbers, tomatoes, and parsley, this easy Lentil Tabbouleh shines as a filling main course or a side dish.

Prep Time10

Cook Time20

Total Time30

Course: Salads

Cuisine: Mediterranean

Servings: servings (meal) or 8 servings (side dish)

Calories: 374kcal

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.

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.