Description
A vibrant and hearty herb salad made with protein-rich lentils, fresh parsley, mint, lemon juice, and crisp veggies. A fresh twist on traditional tabbouleh that’s naturally gluten-free and full of flavor.
Ingredients
1 cup cooked French green or black lentils
⅓ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 bunches curly parsley, finely chopped
10 mint leaves, finely chopped
½ English cucumber, diced
½ cup diced tomatoes
⅓ cup red onion, finely diced
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon sumac (optional)
To Cook the Lentils:
½ cup uncooked French green or black lentils
1 bay leaf
Water
Instructions
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Cook lentils: Add lentils, bay leaf, and water to a saucepan. Boil, then simmer 15–18 minutes until just tender. Drain and let cool.
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Combine cooked lentils with lemon juice and olive oil in a small bowl. Set aside.
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In a large bowl, mix parsley, mint, cucumber, tomatoes, and red onion.
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Add lentil mixture to vegetables and toss to combine.
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Season with salt, pepper, and sumac just before serving. Taste and adjust as needed.
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Serve immediately or chill before enjoying.
Notes
- Use French green or black lentils for best texture.
- Don’t skip the fresh herbs—they’re the heart of this salad.
- Add salt just before serving to keep veggies crisp.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
