Name: Lentil Tabbouleh Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 can (15 ounces) lentils, drained; ½ pound tomatoes, chopped into small dice; 3 packed cups flat-leaf Italian parsley, finely chopped; ¼ cup mint leaves, finely chopped; 4 scallions (white part only), finely chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon salt; ⅛ teaspoon black pepper

Jump to Recipe

Introduction

Lentil Tabbouleh is a refreshing and healthy twist on the classic Middle Eastern salad. Combining protein-rich lentils with fresh herbs and tangy lemon juice, it makes a vibrant side dish or light meal.

A white round plate filled with a colorful lentil salad, showing layers of small brown lentils mixed with finely chopped red tomatoes, white onions, and green herbs like parsley and mint. The salad has a fresh, mixed texture with small diced vegetable pieces evenly spread throughout. A silver spoon is partially inside the salad, and a woman's hand with red nail polish is holding the spoon on the right side of the image. The plate sits on a white marbled surface, with whole tomatoes and fresh green herbs placed around it, along with some lemon wedges in bright yellow. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 ounces) lentils
½ pound tomatoes, chopped into small dice
3 packed cups parsley, finely chopped (preferably flat-leaf Italian parsley)
¼ cup mint leaves, finely chopped
4 scallions, finely chopped (white part only)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
⅛ teaspoon black pepper

Instructions

Step 1: Drain the lentils well and set aside. Chop the tomatoes into small dice. Finely chop the parsley, mint leaves, and the white part of the scallions.
Step 2: In a mixing bowl, combine the lentils with the tomatoes, parsley, mint, and scallions.
Step 3: Add the olive oil, lemon juice, salt, and black pepper to the bowl.
Step 4: Toss all the ingredients together until well combined. Taste and adjust seasoning with additional salt or lemon juice if needed.
Step 5: Serve immediately or chill for a bit to allow the flavors to meld.

Tips & Variations

Use freshly squeezed lemon juice for the best bright flavor.
Flat-leaf parsley is preferred for its tender texture and vibrant taste, but curly parsley can be used in a pinch.
For a gluten-free option, this salad is naturally suitable without any modifications.
Add diced cucumber for extra crunch and freshness.
Try swapping lentils for cooked quinoa if you want a different texture and extra protein.

Storage

Store the lentil tabbouleh in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be eaten cold as leftovers. If needed, let it come to room temperature before serving or give it a gentle stir to redistribute dressing.

How to Serve

A large white plate filled with a colorful lentil salad made of small brown lentils, bright green chopped parsley, diced red tomatoes, and small pieces of white onion mixed evenly. The salad shows a fresh, slightly wet texture, glistening under soft light. Around the plate, there are wedges of lemon, fresh green parsley, a whole red tomato, and pieces of flatbread. The whole scene is set on a white marbled surface with a silver spoon resting inside the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but cooked lentils should be cooled completely before using. Cook about ½ cup dried lentils according to package instructions to yield approximately one can’s worth.

Is this salad suitable for meal prep?

Absolutely! Lentil tabbouleh holds up well in the fridge and makes a great nutrient-packed lunch or side for several days.