Lentil Tabbouleh Recipe
Easy Lentil Tabbouleh made with cooked green lentils, parsley, mint, green onions, and fresh lemon juice, and 9g of protein per serving.
Servings: 6 servings
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
My Top Tip: Fully cool the lentils. If you add them when they're warm, the rest of the ingredients will soften, and you won't get the same delicious crispness from the vegetables.
Storage: Store the lentil tabbouleh salad in an airtight container in the fridge for up to 3 days. If you plan to have leftovers, I recommend storing the salad and the dressing separately.
Nutrition
Serving: 1cup | Calories: 292kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 118mg | Potassium: 549mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2706IU | Vitamin C: 49mg | Calcium: 68mg | Iron: 5mg
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