Lentil Tabbouleh Recipe

Name: Lentil Tabbouleh Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 6 Servings
Ingredients: 1 cup dry lentils; 1 cup Cherry or grape tomatoes; 2 green onions; 1 bunch flat-leaf (Italian) parsley; 10 mint leaves; 3 tablespoons fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 large clove garlic; ½ teaspoon kosher salt; ½ teaspoon ground pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
2 hrs
Total Time
2 hrs 30 mins
Servings
6 Servings
Calories
124 kcal
Course
Salad
Cuisine
Middle Eastern

Lentil Tabbouleh Recipe

Lauren Clark

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This easy lentil tabbouleh salad is fantastic for meal prep! The flavors of fresh lemon juice and herbs meld and get better over time.

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Ingredients

Servings

1 cup dry lentils green or brown (See Note 1)
1 cup Cherry or grape tomatoes cut in half
2 green onions thinly sliced
1 bunch flat-leaf (Italian) parsley minced (See Note 2)
10 mint leaves thinly sliced
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 large clove garlic grated on microplane/zester
½ teaspoon kosher salt or to taste
½ teaspoon ground pepper

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Instructions

Rinse the lentils in a fine mesh sieve, picking out any debris or small rocks.
Combine the lentils, about 3 cups of water (doesn’t need to be exact) and the bay leaf in a medium saucepan.
Bring to a boil. Reduce heat, cover the saucepan and cook until the lentils are tender (but not mushy), 17-20 minutes for green lentils. Drain any excess water.
Transfer the cooked and drained lentils to a serving bowl and cool to room temperature. Pop them into the refrigerator to speed up the process.
Stir the tomatoes, green onions, mint leaves and parsley into the lentils.
In a small bowl, whisk together the lemon juice, olive oil, grated garlic, salt and pepper. Add to the lentil salad and toss to combine thoroughly.
Refrigerate for at least 2 hours, but preferably overnight.

Notes

Note 1: I used whole green lentils, which is reflecting in the cooking time. For brown lentils, increase the cooking to approximately 30 minutes.
Note 2: See How to Chop Parsley for my best tips for mincing parsley or cilantro (hint: you don't have to strip the leaves from the stems first!)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 0.66cup Calories 124kcal (6%) Carbohydrates 7.7g (3%) Protein 7.1g (14%) Fat 7.1g (11%) Saturated Fat 1g (5%) Sodium 96.6mg (4%) Fiber 8g (32%) Sugar 2.3g (5%)