He lentil tabbouleh It is a delicious alternative to bulgur or couscous tabbouleh; a classic Middle Eastern salad that is so popular for its flavor and freshness. This recipe is easy to makeand it can work as a starter or as a garnish with Mediterranean or Middle Eastern dishes, such as hummus, falafel or Lebanese eggplant pate.
This version works with brown or pardina lentils, and they hold their shape better than red or coral lentils. The result is a good, crunchy bite that is reminiscent of the original recipe. To speed up the steps even more, it is worth using the canned lentils. Although, if you have a little more time, cooking lentils at home is even better. In any case, the recipe is simple.
In the case of making this recipe with dried lentils, the first step is to rinse and boil the lentils in a pot of salted water until they are tender. They usually take 30 to 45 minutes to cook and do not need to be soaked.
Cut the onion, peppers and cucumber in small cubes. Remove the largest stem from the parsley and chop finely.
In a large bowl, add all the chopped ingredients and the cooked or drained lentils. Season with olive oil, lemon juice and zest, salt and black pepper. Mix well so that parsley and lentils integrate evenly and correctly.
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What to accompany lentil tabbouleh with
You can serve this lentil tabbouleh as a starter or as an accompaniment to baked eggplants with yogurt and pomegranate sauce. It will also be great with grilled vegetable skewers and a slice of black or whole wheat bread.
In DAP | Lentils recipe
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