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–+ servings
Lentil tabbouleh on a platter with a spoon.

Lentil Tabbouleh

Keri Bevan
This lentil tabbouleh is a vibrant, nutritious dish that combines the earthy flavors of lentils with the freshness of Mediterranean ingredients. Throw in some chewy, nutty tabbouleh and you have a salad that's satisfying enough to serve as a main course, but simple enough to make for a pinic or BBQ.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Main Course, Salad
Cuisine Lebanese
Servings 4 servings
Calories 456 kcal

Ingredients
 
 

  • 1 cup green or brown lentils canned, pre-cooked or dried
  • 2 cups water (used if you are cooking dried lentils)
  • 1 cup bulgur wheat
  • 1 ½ cups water
  • 2 large tomatoes diced (or 2 cups of chrry tomatoes, cut in half)
  • 1 English cucumber diced
  • 1 cup fresh parsley finely chopped
  • ½ cup fresh mint leaves finely chopped
  • 4 green onions thinly sliced
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and pepper to taste

Instructions
 

  • If you are using dried lentils, rinse the lentils thoroughly under cold water. In a saucepan, combine the lentils and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still hold their shape. Drain any excess water and set aside to cool.
    If you are using canned lentils, drain them and rinse them under cold water. Set aside to cool.
  • Next, add the bulgur wheat to a saucepan along with 1½ cups of water. Bring to a gentle simmer. Cover the pan and simmer for 12 minutes, or until the bulgur wheat has absorbed all the water and is tender. Remove from the heat and allow the pan to rest with the lid on for a further 10 minutes.
  • In a large mixing bowl, combine the diced tomatoes, cucumber, parsley, mint, and green onions.
  • Once the lentils and bulgur wheat have cooled down, add them to the bowl with the vegetables.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
  • Pour the dressing over the lentil and vegetable mixture. Toss well to combine and make sure everything is coated with the dressing.
  • Taste and adjust the seasoning if needed. You can add more lemon juice, olive oil, or salt and pepper according to your preference.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  • Before serving, give the tabbouleh a good stir. You can garnish it with additional fresh herbs if desired.

Notes

Storage:
Lentil tabbouleh can be stored in the refrigerator in an airtight container. It's best to consume it within 2-3 days to maintain freshness and quality. Make sure to cover the tabbouleh tightly to prevent it from drying out.
If you prefer to store the lentil tabbouleh with the dressing, mix it in thoroughly before refrigerating. However, if you plan to store the tabbouleh for an extended period or want to keep it fresher, it's better to store the dressing separately and mix it in just before serving. This will help maintain the texture and prevent the ingredients from becoming too soggy.

Nutrition

Calories: 456kcalCarbohydrates: 64gProtein: 19gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 36mgPotassium: 559mgFiber: 24gSugar: 5gVitamin A: 2217IUVitamin C: 41mgCalcium: 110mgIron: 6mg
Keyword lentil tabbouleh
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