Description
A fresh and vibrant Lentil Tabbouleh salad featuring protein-packed lentils combined with finely chopped tomatoes, parsley, mint, and scallions, tossed in a zesty lemon and olive oil dressing. This nutritious and quick-to-prepare dish makes a perfect light meal or a healthy side.
Ingredients
Vegetables and 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 (white part only), finely chopped
Pantry Items
- 1 can (15 ounces) lentils, drained well
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Chop vegetables: Drain the 15-ounce can of lentils thoroughly. Dice the tomatoes into small pieces. Finely chop the parsley, mint leaves, and scallions, using only the white parts of the scallions.
- Add to bowl: Place the chopped vegetables and herbs into a large mixing bowl. Add the drained lentils to the bowl.
- Season: Pour in 2 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice. Sprinkle with 1 teaspoon of salt and ⅛ teaspoon of freshly ground black pepper.
- Toss and serve: Mix all ingredients thoroughly until everything is well combined. Taste the salad and adjust the seasoning with additional salt or lemon juice if desired. Serve immediately for the freshest flavor.
Notes
- Best to use flat-leaf Italian parsley for the freshest and most vibrant flavor.
- Rinsing the canned lentils helps reduce excess salt and improve texture.
- This salad can be made ahead and refrigerated for a few hours to allow flavors to meld.
- For a gluten-free meal, ensure the canned lentils are free from any additives containing gluten.
- Pair with grilled meats or enjoy as a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
