Lentil Tabbouleh Salad
Try this recipe for Lentil Tabbouleh for a versatile vegetarian side dish that is bursting with the best flavors of Mediterranean cuisine.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Puy lentils ((dark green lentils))
- 2 1/2 cups water
- 1 lb tomatoes ((See Note 1))
- 1 shallot (minced)
- 3 bunches flat leaf parsley ( (See Note 2))
- 1/4 cup mint leaves (chopped fine)
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 1 clove garlic (minced)
- 1 tsp ground allspice
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper ((See Note 3))
- 1/2 tsp sumac (optional)
Instructions
- 1
Rinse lentils under cold water. In a medium saucepan bring lentils and 2 1/2 cups water to a boil. Cover, turn heat to Low and simmer for 25 minutes, or until just tender. Strain and rinse with cold water until lentils are cool. Set aside.
- 2
Using a sharp knife, finely dice tomatoes. Add to the bowl along with their juices. Finely dice the shallot and mince garlic, and add to bowl.
- 3
Using half a bunch of parsley at a time, chop off half of the stems and discard them. Finely cut the parsley leaves and stems (See Note 4). Go over them once again to cut as finely as possible. Add to the bowl and repeat with remaining parsley.
- 4
Separate the mint leaves from their stems and discard stems. Stack the mint leaves, several at a time, and cut them as finely as the parsley. Add to the bowl and repeat with remaining mint leaves.
- 5
Add the lentils, lemon juice, olive oil, allspice, salt, black pepper and optional sumac to the bowl. Use large spoons to lightly toss and combine all ingredients.
- 6
Taste for flavor, season with salt if needed, then cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
- 7
Stir before plating. Serve traditionally, at room temperature, or chilled if you prefer alongside some chips or pita.