Lentil Tabbouleh with Parsley

Lentil Tabbouleh with Parsley

A hearty twist on classic tabbouleh, swapping bulgur for tender lentils and loads of parsley.

Total 1 hr 5 min Makes 6 servings Calories 245/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This lentil tabbouleh pairs earthy green or brown lentils with a generous amount of chopped parsley, mint, tomatoes, and a bright lemon-olive oil dressing. It's a protein-rich take on the traditional Levantine salad, well suited for lunches, picnics, or as a side to grilled meats. Served chilled or at room temperature, it keeps well for several days in the refrigerator.

Ingredients

  • 1 1/2 cups dried green or brown lentils, rinsed
  • 4 cups water
  • 1/2 teaspoon salt, divided
  • 2 cups flat-leaf parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 3 green onions, thinly sliced
  • 2 medium tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 0 black pepper, to taste
  • 0 salt, to taste

Method

  1. Combine the lentils, water, and 1/4 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to low and simmer uncovered until the lentils are tender but still hold their shape, 18 to 20 minutes.

  3. Drain the lentils in a colander, rinse briefly with cool water to stop the cooking, and spread on a baking sheet to cool completely.

  4. While the lentils cool, finely chop the parsley, mint, green onions, tomatoes, and cucumber, and place in a large mixing bowl.

  5. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, allspice, remaining 1/4 teaspoon salt, and black pepper to taste.

  6. Add the cooled lentils to the bowl with the chopped vegetables and herbs.

  7. Pour the dressing over the lentil mixture and toss well to coat evenly.

  8. Taste and adjust salt, pepper, and lemon juice as needed, then chill in the refrigerator at least 30 minutes before serving to let the flavors meld.

Rate this recipe

★ 3.7 (1)

Lentil Tabbouleh with Parsley

This lentil tabbouleh pairs earthy green or brown lentils with a generous amount of chopped parsley, mint, tomatoes, and a bright lemon-olive oil dressing. It's a protein-rich take on the traditional Levantine salad, well suited for lunches, picnics, or as a side to grilled meats. Served chilled or at room temperature, it keeps well for several days in the refrigerator.

1 hr 5 min 6 servings 245 cal

Ingredients

  • 1 1/2 cups dried green or brown lentils, rinsed
  • 4 cups water
  • 1/2 teaspoon salt, divided
  • 2 cups flat-leaf parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 3 green onions, thinly sliced
  • 2 medium tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 0 black pepper, to taste
  • 0 salt, to taste

Method

  1. 1

    Combine the lentils, water, and 1/4 teaspoon salt in a 6-quart saucepan and bring to a boil over high heat.

  2. 2

    Reduce heat to low and simmer uncovered until the lentils are tender but still hold their shape, 18 to 20 minutes.

  3. 3

    Drain the lentils in a colander, rinse briefly with cool water to stop the cooking, and spread on a baking sheet to cool completely.

  4. 4

    While the lentils cool, finely chop the parsley, mint, green onions, tomatoes, and cucumber, and place in a large mixing bowl.

  5. 5

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, allspice, remaining 1/4 teaspoon salt, and black pepper to taste.

  6. 6

    Add the cooled lentils to the bowl with the chopped vegetables and herbs.

  7. 7

    Pour the dressing over the lentil mixture and toss well to coat evenly.

  8. 8

    Taste and adjust salt, pepper, and lemon juice as needed, then chill in the refrigerator at least 30 minutes before serving to let the flavors meld.