Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad with Lentils)
Description:
Lentil Tabbouleh is a delightful twist on the classic Middle Eastern tabbouleh, seamlessly integrating the nourishing proteins of lentils into the traditional vegetarian salad. This healthy and refreshing dish combines the vibrant flavors of parsley, mint, tomatoes, and cucumber, creating a dish that’s not only light and aromatic but also packed with nutrients. Perfect for warm weather, this dish is ideal for serving as a mezze or a light lunch. The lentils elevate the dish, making it a satisfying choice while still keeping it refreshing and full of Mediterranean flavors. Whether you serve it alongside hummus, couscous salad, or even as part of a more elaborate spread, Lentil Tabbouleh is the perfect choice for a summer afternoon.
Cuisine: Middle Eastern
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole) | 1 cup |
| Cherry Tomatoes | 8, halved |
| English Cucumber | 1, finely chopped |
| Coriander (Dhania) Leaves | 5 sprigs, finely chopped |
| Mint Leaves (Pudina) | 5 sprigs, finely chopped |
| Lemon Juice | 1 tablespoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Whole Black Peppercorns | 1 pinch, crushed |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Rinse the Lentils:
Begin by rinsing the masoor dal (whole lentils) thoroughly under running tap water until the water runs clear. This helps remove any impurities and ensures a clean taste in your salad. -
Boil the Lentils:
In a wide pan, bring water to a boil and add the rinsed lentils. Season the water with a pinch of salt to enhance the flavor of the lentils. Keep tasting the lentils while they cook to reach your desired texture. For a salad, you’ll want the lentils to be tender but not mushy. Once cooked, drain the lentils and allow them to cool completely in the refrigerator. This step helps ensure the salad remains cool and refreshing. -
Prepare the Vegetables:
While the lentils are cooling, finely chop the English cucumber and halve the cherry tomatoes. Also, chop the coriander and mint leaves to release their fragrant oils and vibrant flavors. These fresh ingredients add the essential crispness and aromatic qualities that make this dish a true Mediterranean delight. -
Assemble the Salad:
In a large salad bowl, combine the cooled lentils with the chopped cucumber, halved cherry tomatoes, coriander, and mint leaves. Toss the ingredients together gently, allowing the lentils to mix with the fresh vegetables and herbs. -
Dress the Salad:
Drizzle the extra virgin olive oil and lemon juice over the mixture. Season with salt and freshly cracked black pepper to taste. Toss everything together again, ensuring the dressing is evenly distributed over the salad. -
Serve and Enjoy:
Serve the Lentil Tabbouleh as a refreshing part of a mezze platter for a weeknight supper. It pairs beautifully with halloumi bruschetta, creamy hummus, cool yogurt, couscous salad, or a Vegetarian Stromboli. Alternatively, enjoy it as a light, protein-packed salad for a nutritious lunch on a hot summer day.
Tips:
- For added flavor, you can lightly toast the lentils in a pan before boiling them. This can give the lentils a nutty flavor that complements the fresh ingredients.
- If you prefer a bit of crunch, you can also add some finely chopped red onion or bell peppers to the salad.
- For extra richness, a dollop of yogurt can be served alongside the salad to complement the tangy lemon dressing.
This vibrant, high-protein salad is a perfect balance of flavors and textures. The lentils add heartiness, while the mint and lemon provide a refreshing contrast. Whether as part of a mezze or as a stand-alone dish, Lentil Tabbouleh is sure to become a go-to summer recipe in your kitchen.
