Ingredients for Lentil Tabbouleh
- 6 cups water
- 1 cup bulgur
- 1 cup green lentils
- 3/4 to 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 1/2 cups chopped plum tomatoes
- 1 cup chopped English cucumber
- 1/2 cup chopped green onions
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint leaves
- Lemon wedges for garnish
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How to Make Lentil Tabbouleh
- Bring 6 cups of water to a boil in a covered 3-quart saucepan over high heat.
- In a medium bowl, place 1 cup of bulgur.
- Pour 2 cups of the boiling water over the bulgur and cover.
- Let stand for 30 minutes.
- Drain the bulgur well.
- In the same saucepan, add 1 cup of green lentils and 1/4 teaspoon salt (or 1/2 teaspoon if preferred) to the remaining 4 cups of water.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender.
- Drain the lentils well in a colander.
- In a large bowl, whisk together 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended.
- Add the warm bulgur and lentils to the bowl.
- Stir gently to combine.
- Let stand for 15 minutes, or until cool.
- Stir in 1 1/2 cups chopped tomatoes, 1 cup chopped cucumber, and 1/2 cup chopped green onions.
- Cover the lentil tabbouleh and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, stir in 1 cup chopped fresh parsley, 1/2 cup chopped fresh mint, and garnish with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
3g
Carbs
13g
