Lentil Tabbouleh
Servings: 6 people
- 1 can (15 ounces) (240 grams drained) lentils brown, green, or black, rinsed and drained. Sub ¾ cup dry lentils or 1½ cup cooked lentils.
- ½ pound (240 grams) tomatoes chopped into small dice
- 3 packed cups (70 grams) parsley finely chopped. Best if flat-leaf Italian parsley.
- ¼ cup (10 grams) mint leaves finely chopped
- 4 scallions finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- Drain 1 can (15 ounces) lentils well. Chop ½ pound tomatoes into small dice. Finely chop 3 packed cups parsley, ¼ cup mint leaves, and 4 scallions (only the white part).
- To a mixing bowl, add the vegetables. Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Toss until well combined. Taste and adjust for salt and lemon.
Nutrition information is an estimate for one portion of lentil tabbouleh out of six portions.
STORAGE & MAKE AHEAD
Make ahead: you can mix lentil tabbouleh the day before; however, if you do so, we recommend waiting to season it until shortly before serving it so that the lemon and salt won’t pull the water out of the tomatoes.
Refrigerator: store leftovers in an airtight container in the fridge for up to three days. The tabouli might change color and lose liquid on the second day. That’s OK; drain the excess liquid if it bothers you.
Freezer: this recipe is not suitable for freezing.
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