🥗 Lentil Tabbouleh Salad
📝 Description
This vibrant salad replaces traditional bulgur with tender lentils, making it higher in protein and naturally gluten-free. Combined with fresh herbs, juicy tomatoes, and a zesty lemon dressing, it’s light, refreshing, and perfect as a healthy side or main dish.
🛒 Ingredients (Serves 4)
- 1 cup green or brown lentils (uncooked)
- 2 cups water
- 1 cup fresh parsley (finely chopped)
- ¼ cup fresh mint (chopped)
- 2 medium tomatoes (finely diced)
- 1 small cucumber (finely diced)
- 2 green onions (sliced)
For the Dressing:
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 clove garlic (minced)
- Salt & black pepper to taste
🔪 Instructions
- Cook Lentils
- Rinse lentils and cook with water for 15–20 minutes until tender but not mushy.
- Drain and let them cool completely.
- Prepare Vegetables
- Finely chop parsley, mint, tomatoes, cucumber, and green onions.
- Mix Salad
- In a large bowl, combine cooled lentils with all chopped vegetables.
- Make Dressing
- Whisk lemon juice, olive oil, garlic, salt, and pepper.
- Combine & Chill
- Pour dressing over salad and toss well.
- Refrigerate for 20–30 minutes before serving for best flavor.
❓ Q & A
Q: Can I use canned lentils?
Yes! Just rinse and drain them well before using.
Q: How long does it last?
Up to 2–3 days in the fridge in an airtight container.
Q: Can I add protein?
It’s already protein-rich, but feta cheese or grilled chicken can be added.
Q: What herbs are essential?
Parsley is key; mint adds freshness but can be adjusted.
Q: Is it good for weight loss?
Yes—high fiber, high protein, and low in fat.