Ingredients
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, finely chopped (white parts only)
Dressing & Seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Chop vegetables: Drain the lentils well to remove excess liquid. Chop the tomatoes into small dice, finely chop the parsley, mint leaves, and scallions, focusing on the white parts of the scallions for flavor and crispness.
- Add to bowl: Place all the chopped vegetables and drained lentils into a large mixing bowl. This will serve as the base for your tabbouleh salad.
- Season: Pour in the extra virgin olive oil and lemon juice over the mixture. Sprinkle with salt and black pepper to taste to enhance the natural flavors.
- Toss and combine: Gently toss all the ingredients together until well combined, ensuring the dressing evenly coats the lentils and vegetables.
- Taste and adjust: Taste the tabbouleh and adjust the seasoning as needed with additional salt or lemon juice to suit your preference.
- Serve: Serve the lentil tabbouleh immediately for the freshest taste, or refrigerate for up to a few hours to allow flavors to meld.
Notes
- Use flat-leaf Italian parsley for the best flavor and texture.
- For added crunch, consider adding diced cucumber or bell peppers.
- This recipe is naturally gluten-free and vegetarian.
- Store leftovers covered in the refrigerator for up to 2 days.
- Adjust lemon juice according to your preferred level of tanginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
