Lentil Tabbouleh
This Lentil Tabbouleh is a vibrant, protein-packed salad bursting with fresh herbs and zesty lemon—quick, nutritious, and perfect for any meal!
Servings: 4 servings
Ingredients
- 1 can brown lentils 11oz, drained and rinsed
- 1 purple onion finely diced
- 9 oz cherry tomatoes halved
- 1 large cucumber diced
- 3 tablespoons olive oil extra virgin preferred
- 1 tablespoon fresh mint leaves chopped
- 2 tablespoons fresh parsley chopped
- 1 lemon juice juice of 1 lemon, freshly squeezed
- to taste salt and black pepper
- 4 rounds pita bread warmed
Instructions
Step 1: Prep Your Fresh Ingredients
- Finely dice the purple onion and chop the fresh mint and parsley. Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
Step 2: Rinse and Drain Lentils
- Open the can of brown lentils and pour them into a colander. Rinse under cold water until clear and shake off excess water.
Step 3: Combine Ingredients in a Bowl
- In a large mixing bowl, add the rinsed lentils, diced onion, cherry tomatoes, cucumber, chopped mint, and parsley. Toss gently to combine.
Step 4: Dress Your Salad
- Drizzle olive oil and freshly squeezed lemon juice over the salad. Season with salt and black pepper. Toss until evenly coated.
Step 5: Let It Rest
- Let the salad rest for about 10 minutes at room temperature to meld flavors and soften lentils slightly.
Step 6: Serve with Warm Pita
- Warm pita bread in oven or toaster, cut into wedges, and serve alongside the lentil tabbouleh for scooping or as a base.
Equipment
- Mixing Bowl
- Cutting Board
- Sharp Knife
- Citrus juicer or reamer
- Colander or sieve
- Spoon or salad tongs
Notes
- Rinse canned lentils well to avoid metallic taste.
- Use fresh lemon juice for brighter flavor.
- Letting the salad rest enhances flavor melding.
- Swap pita for gluten-free bread to make it gluten-free.
- Add crushed red pepper flakes for some heat.