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Homemade Lentil Tabbouleh photo

Lentil Tabbouleh

This Lentil Tabbouleh is refreshing and packed with flavor! A delightful twist on a classic salad, it's perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 11 oz Brown lentils (canned, low-sodium if available)
  • 1 Purple onion
  • 9 oz Cherry tomatoes (firm and ripe)
  • 1 large Cucumber (English recommended)
  • 3 Tbsp Olive oil (extra virgin)
  • 1 Tbsp Fresh mint leaves (chopped)
  • 2 Tbsp Parsley (fresh, chopped)
  • 1 Lemon (only juice, freshly squeezed)
  • 4 Pita bread (for serving)

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring spoons
  • Citrus juicer

Method
 

Instructions
  1. Start by draining and rinsing the canned brown lentils under cold water.
  2. Finely chop the purple onion, cherry tomatoes, and cucumber. Remove the seeds from the cucumber.
  3. Finely chop the fresh mint leaves and parsley.
  4. In a large mixing bowl, combine the rinsed lentils, chopped onion, tomatoes, cucumber, mint, and parsley. Toss gently.
  5. Drizzle the olive oil and freshly squeezed lemon juice over the salad. Season with salt and black pepper to taste.
  6. Let your Lentil Tabbouleh sit for at least 10 minutes before serving.
  7. Cut the pita bread into wedges and serve alongside the Lentil Tabbouleh.

Notes

  • Using high-quality canned lentils enhances flavor and texture.
  • Fresh herbs are crucial; dried herbs won't deliver the same taste.
  • Prepare lentils and vegetables in advance, storing them separately for up to 3 days.