Description
Dive into a vibrant bowl of Lentil Tabbouleh Salad, where wholesome lentils meet fresh veggies and herbs for a nutritious, zesty delight!
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cup fresh parsley, chopped
- 1 cup cucumber, diced
- 2 ripe tomatoes, chopped
- 1/2 red onion, minced
- 1/2 cup fresh mint leaves, chopped
- Juice of 1 large lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Lentils: Rinse lentils under cold water. In a medium pot, combine lentils with three cups of water; bring to a boil. Reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain and cool.
- 2. Chop the Veggies: While lentils cool, dice the cucumber and tomatoes. Mince the red onion and chop the parsley and mint.
- 3. Make the Dressing: Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
- 4. Combine Everything: In a large bowl, mix cooled lentils with chopped veggies. Pour dressing over and toss until well combined.
- 5. Chill Before Serving: Refrigerate for at least 30 minutes to let flavors meld.
- 6. Serve: Serve chilled as a light lunch or side dish. Garnish with extra herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - Feel free to add other vegetables like bell peppers or carrots for added crunch. - This salad keeps well in the fridge for up to three days.