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Green Lentil Tabbouleh Salad Recipe

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4.4 from 46 reviews

A fresh and nutritious Green Lentil Tabbouleh Salad that combines tender cooked lentils with vibrant herbs, fresh vegetables, and a zesty lemon dressing. This Mediterranean-inspired dish is perfect as a light lunch or a healthy side, offering a delightful blend of flavors and textures.

Ingredients

Lentils

  • 1 cup green lentils
  • 2 cups water or vegetable stock
  • ½ teaspoon salt

Vegetables and Herbs

  • ½ yellow or red onion, finely diced
  • Juice and zest of 1 lemon (about 2 tablespoons lemon juice)
  • 1 large tomato, chopped (or 2 plum tomatoes)
  • 1 large cucumber, seeded and chopped
  • 1 cup fresh parsley leaves, finely diced
  • ¼ cup fresh mint leaves, finely diced (optional)

Dressing

  • 2 tablespoons olive oil
  • Salt & pepper, to taste

Instructions

  1. Cook the lentils: In a small saucepan, bring 1 cup of green lentils and 2 cups of water or vegetable stock to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes until the lentils are tender. If the water absorbs before lentils are cooked, add a little more water. Stir in ½ tsp salt, remove from heat, and let cool.
  2. Marinate onions: While lentils cook and cool, place finely diced onion in a large bowl with the juice of 1 lemon. Stir to combine and allow to marinate to mellow the onion’s sharpness.
  3. Prepare vegetables and herbs: Chop the tomatoes into small pieces and drain them in a colander to remove excess juice. Slice the cucumber lengthwise, scoop out seeds with a spoon, then chop. Finely chop fresh parsley and mint leaves.
  4. Combine salad ingredients: Add cooled lentils, chopped cucumber, drained tomatoes, lemon zest, parsley, mint, and 2 tablespoons olive oil to the bowl with the marinated onions. Stir thoroughly to mix all the ingredients.
  5. Season and serve: Taste and adjust seasoning with salt and freshly ground pepper. Serve the tabbouleh at room temperature or chilled for best flavor.

Notes

  • Adding salt at the end of lentil cooking helps keep lentils tender; adding salt at the start can make them tough.
  • Draining the tomatoes helps prevent the salad from becoming watery.
  • You can omit mint if unavailable or substitute with extra parsley.
  • This salad can be made ahead and stored in the refrigerator for up to 2 days.

Find it online: https://deliciousyum.com/green-lentil-tabbouleh-salad-recipe/