Description
A fresh and gluten-free Lentil Tabbouleh Salad made with herbs, lemon juice, olive oil, and tender lentils.
Ingredients
Scale
- 1 cup cooked lentils
- 1/3 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 bunches curly parsley
- 10 mint leaves
- 1/2 English cucumber
- 1/2 cup tomatoes
- 1/3 cup red onion
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sumac
Instructions
- Combine lentils, lemon juice, and olive oil in a bowl.
- Chop parsley and mint finely.
- Mix herbs, cucumber, tomatoes, and onion in a bowl.
- Stir in lentil mixture gently.
- Season with salt, pepper, and sumac before serving.
Notes
- Substitute dill for mint if desired.
- Green onions can replace red onion.
- Store refrigerated up to four days. Do not freeze.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 136
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg