Print

Lentil Tabbouleh Recipe

Print Recipe

★★★★★

5 from 102 reviews

A fresh and vibrant Lentil Tabbouleh salad featuring tender lentils mixed with bright tomatoes, plenty of fresh parsley, mint, and scallions, dressed with olive oil and lemon juice. This healthy and flavorful salad is perfect as a light meal or side dish.

Ingredients

Scale

Lentils

  • 1 can (15 ounces) lentils, drained

Vegetables & Herbs

  • 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

Dressing & Seasoning

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Chop vegetables: Drain the lentils thoroughly from the can. Chop the tomatoes into small dice. Finely chop the parsley, mint leaves, and scallions (white parts only) to ensure even distribution of flavors in the salad.
  2. Add to bowl: Place the chopped vegetables and herbs into a large mixing bowl along with the drained lentils.
  3. Season and dress: Add the extra virgin olive oil, lemon juice, salt, and black pepper to the bowl with the ingredients.
  4. Toss and serve: Toss all the ingredients together until well combined. Taste the tabbouleh and adjust the seasoning if necessary by adding more salt or lemon juice as desired. Serve fresh.

Notes

  • For best flavor, use flat-leaf Italian parsley as it has a more robust taste compared to curly parsley.
  • You can rinse canned lentils before draining to reduce sodium if desired.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Add a pinch of cumin or sumac for a different flavor twist.
  • Use fresh lemon juice rather than bottled for a brighter taste.

Keywords: lentil tabbouleh, lentil salad, parsley salad, mint, healthy salad, Middle Eastern salad, vegetarian tabbouleh

Find it online: https://kochenmitviktoria.com/lentil-tabbouleh-recipe/