Description
A bright, herb-packed Mediterranean Lentil Tabbouleh with lemon, olive oil, and mint. Perfect as a summer salad or side dish.
Ingredients
1 cup cooked lentils
⅓ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 bunches curly parsley
10 mint leaves
½ English cucumber, diced
½ cup tomatoes, diced
⅓ cup red onion, finely diced
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon sumac (optional)
½ cup uncooked French green or black lentils
1 bay leaf
water
Instructions
1. Combine lentils, lemon juice, and olive oil. Set aside.
2. Finely chop herbs and dice cucumber, tomato, and onion.
3. Mix herbs and vegetables with lentils in a large bowl.
4. Season with salt, pepper, and sumac right before serving.
5. To cook lentils: simmer in water with a bay leaf for 15–18 minutes, drain, and cool.
Notes
For best flavor, chill for 1 hour before serving.
Use French green or black lentils for texture.
Add feta or pomegranate for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Lentil Tabbouleh, mediterranean, summer salad, fresh herbs, side dish, flatbread, simple