Description
A vibrant and refreshing lentil tabbouleh salad that combines lentils with fresh vegetables and herbs for a nutritious dish.
Ingredients
Scale
- 1 can (15 ounces) lentils
- ½ pound tomatoes (chopped into small dice)
- 3 packed cups parsley (finely chopped, preferably flat-leaf Italian parsley)
- ¼ cup mint leaves (finely chopped)
- 4 scallions (finely chopped, only the white part)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- â…› teaspoon black pepper
Instructions
- Drain 1 can (15 ounces) lentils well, ensuring no excess moisture is left that could drown the salad.
- Chop ½ pound tomatoes into small dice, creating a nice balance with the lentils.
- Finely chop 3 packed cups of parsley, ¼ cup of mint leaves, and 4 scallions (only the white part). This mix will add depth to the salad both in flavor and visual appeal.
- Add the drained lentils and chopped vegetables to a mixing bowl, bringing all the components together.
- Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and â…› teaspoon black pepper. The oil and lemon juice add a crucial balance of richness and acidity.
- Toss until well combined, ensuring the lentils and vegetables are evenly coated.
- Taste and adjust for salt and lemon, enhancing it to your preference.
Notes
Ensure lentils are adequately drained to prevent a soggy salad. Finely chop herbs to maintain balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg