Lentil Tabbouleh Salad
A fresh, vibrant salad combining traditional tabbouleh flavors with hearty lentils, perfect for summer picnics or light lunches.
Ingredients
Lentils
- 1/2 cup uncooked French green or black lentils Rinse and sort before cooking.
- 1 bay leaf bay leaf Add to the cooking water.
- 1 cup cooked lentils Use as a base for the salad.
Aromatics & Vegetables
- 2 bunches curly parsley Finely chopped for the salad.
- 10 leaves fresh mint leaves Finely chopped.
- ½ each English cucumber Diced or use 2 small Persian cucumbers.
- ½ cup tomatoes Diced.
- ⅓ cup red onion Finely diced.
Liquids/Dressing
- ⅓ cup fresh lemon juice For dressing.
- ¼ cup extra-virgin olive oil Whisk with lemon juice for dressing.
Seasonings
- 1 teaspoon kosher salt Adjust to taste.
- ½ teaspoon freshly ground black pepper Adjust to taste.
- ½ teaspoon sumac Optional but recommended.
Instructions
Preparation
- Start by rinsing 1/2 cup of uncooked lentils and placing them in a pot. Add about 2 cups of water and a bay leaf, then bring to a boil.
- Once boiling, reduce the heat and let simmer for about 25-30 minutes, until tender. Remove the bay leaf after cooking.
- In a small bowl, whisk together 1/3 cup of fresh lemon juice and 1/4 cup of extra-virgin olive oil.
- Finely dice the cucumber, tomatoes, and red onion while the lentils are cooking. Chop the parsley and mint finely.
Assembly
- Combine the cooked lentils in a large bowl with the chopped vegetables, herbs, kosher salt, black pepper, and sumac if using.
- Pour the dressing over the combined ingredients and toss everything together gently.
- Taste the salad and adjust seasoning or lemon juice as needed.
Serving
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled in a large bowl or platter.
Notes
For added flavor, consider toasting the lentils lightly before cooking. Customize with your favorite veggies like bell peppers or radishes for extra crunch. Serve it alongside pita bread for a delightful Mediterranean experience.