Description
This light and refreshing lentil tabbouleh salad is easy to make using simple, fresh ingredients. It's packed with zesty flavor and can be served as a side dish, salad or main.
Ingredients
- 3 cups cooked and cooled brown lentils (or two 15-oz cans)*
- 2 cups fresh parsley leaves (large stems removed) - curly parsley works best
- 3/4 cup fresh mint leaves (large stems removed)
- 4 mini cucumbers (Persian cucumbers), finely diced (or 1 English cucumber - 2 cups diced)
- 12 ounces cherry tomatoes, diced
- 3-4 green onions (scallions), diced (1 cup diced)
- 1/4 cup extra virgin olive oil
- 1 large juicy lemon, juiced (3 tablespoons fresh lemon juice)
- 3 small garlic cloves, pressed
- 1.5 teaspoons maple syrup
- 1 teaspoon fine salt
- optional add-ins: crumbled vegan feta cheese and olives
Instructions
- Prepare the brown lentils. Canned lentils need to be drained and rinsed prior to using, ideally removing as much water as possible. If cooking, allow the lentils to cool to room temperature before using in this recipe (see how to cook lentils below).
- Place parsley leaves and mint leaves in a 7-cup food processor fitted with an S-blade. Pulse it a couple times to mince the herbs. Scrape down the sides with a mini spatula if needed. Set aside.
- In a large mixing bowl, add the lentils, finely minced fresh herbs, finely diced cucumbers, quartered cherry tomatoes and diced green onions.
- In a small mixing bowl, whisk together olive oil, fresh lemon juice, pressed garlic and salt. Pour overtop the salad and toss to mix well.
- Serve immediately or store in an airtight container for up to five days.
Notes
*If cooking the lentils, rinse and drain 1 cup and then add to a medium saucepan along with 2 cups of filtered water and a pinch of salt. Bring to a boil and then simmer covered on low heat for 15-17 minutes. Remove the lid and test to make sure the lentils are soft and tender (they should not be mushy). If they are perfectly tender, you can then drain out the water and use the lentils. This works for green lentils as well.
- Prep Time: 15