Lentil Tabbouleh
Published Mar 02, 2026
Lentil Tabbouleh made with green lentils, parsley, tomatoes, mint, lemon juice, and olive oil. A protein-rich twist on traditional Lebanese tabbouleh.
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Make Middle Eastern lentil tabbouleh salad!
Being Lebanese, tabbouleh isn’t just something I throw together when I need a salad. It’s always on the table, and I honestly can’t imagine my kitchen without it. This lentil tabbouleh is actually the fifth version I’m sharing here (see all my tabbouleh recipes below), which probably tells you how serious I am about it.
Instead of bulgur, this tabbouleh uses green lentils, cooked just until tender so they hold their shape. You still get all the usual herbs, tomatoes, lemon, and olive oil, but the lentils make it a little more filling while keeping it true to the flavors I grew up with. I make this lentil tabbouleh when I want something that feels familiar but a little different from the classic.
Happy Cooking!
– Yumna
Lentil Tabbouleh Ingredients
- Green lentils: I haven’t tested this recipe with red, brown, or Beluga lentils because green lentils hold their shape best when cooked, making them great for bowls and salads. Read my tips on how to cook green lentils.
- Roma tomatoes: I like the firm texture of Roma tomatoes, but any tomatoes will work.
- Green onions: They should feel crisp and firm, not flimsy. Here’s how to chop green onions.
- Fresh herbs: Curly parsley and mint are what really make this lentil tabbouleh a tabbouleh. Read my quick tutorial on how to chop parsley.
- For the dressing: Whisk together olive oil, lemon juice, salt, and pepper. Fresh lemon juice is a must, especially with such a simple dressing.
How to Make Lentil Tabbouleh
Lentil Tabbouleh Recipe
Ingredients
- 1 cup dry green lentils rinsed
- ½ cup extra-virgin olive oil
- ⅓ cup lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 large bunches fresh curly parsley finely chopped (about 3 packed cups)
- 2 Roma tomatoes finely chopped
- 2 green onions finely chopped
- ¼ cup fresh mint finely chopped
Instructions
- Cook the lentils in a pot of well-salted boiling water for 15 minutes, or until just tender but not mushy. Drain well and let cool completely while you prep the rest of the ingredients.
- In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Add the cooled lentils to the dressing and toss to coat.
- Add the parsley, tomatoes, green onions, and mint.
- Stir everything together until evenly combined. Taste and adjust salt or lemon juice as needed. Serve at room temperature or chilled.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
More Tabbouleh Recipes To Try
Recipe Variations
- Amp up the flavor: Instead of cooking the lentils in water, try cooking them in vegetable or chicken stock. You can also add parsley, cilantro, or bay leaves to the pot for even more flavor.
- Mix in more protein: Make this lentil tabbouleh salad a fuller meal by adding some drained and rinsed chickpeas or cooked shredded chicken.
Recipe Tips
- Drain the lentils carefully. I drain them using a mesh sieve strainer so I don’t lose any!
- Chop the herbs and vegetables finely. This makes all of the ingredients easier to combine, so you get an even mix of everything.
Serving Ideas
- Appetizers: Vegetarian Stuffed Grape Leaves, Lebanese Meat Pies, Stuffed Dates
- Mains: Chicken Gyros, Classic Falafel, Za’atar Chicken
- Sides: Greek Lemon Potatoes, Homemade Pita Bread, Mediterranean Potato Salad
FAQs
No soaking necessary! Lentils soften and cook quickly, and don’t require an overnight soak like some other legumes do.
The best way to tell if lentils are cooked is to try to mash one with a fork. If it mashes easily, it’s fully cooked. If it doesn’t give, let it simmer for a few extra minutes.
This salad relies on fresh ingredients for flavor. If it tastes bland, try adding a little more lemon juice, olive oil, salt, or fresh herbs. Adjust according to your taste preference.
