Lentil Tabbouleh
5 servings
45 minutes
Lentil tabbouleh is a refreshing and aromatic salad with a Mexican flair. Although traditionally tabbouleh comes from Middle Eastern cuisine, this lentil version brings a delicate texture and rich flavor. Lentils fill the dish with protein, while fresh herbs, lemon juice, and spices create a vibrant, refreshing bouquet. Cinnamon is added for subtle spiciness, making this salad unique and memorable. Lentil tabbouleh is perfect as a standalone dish or as a side to grilled meats, fish, or vegetables. It can be served chilled, making it an excellent choice for summer picnics or light lunches. The simplicity of preparation and harmony of flavors make this recipe a true find for lovers of healthy and aromatic cuisine.
1
In a medium pot, mix lentils and 3 cups of water, bring to a boil. Reduce heat, cover, and cook for 30 minutes, or until done. Drain water and rinse lentils with cold water until cool enough.
- Green lentils: 1 glass
- Water: 3 glasss
2
While the lentils are cooking, chop the tomatoes, onion, parsley, and mint and transfer them to a medium-sized bowl.
- Tomatoes: 4 pieces
- Red onion: 0.3 head
- Chopped parsley: 20 g
- Mint: 0.5 bunch
3
Add cooled lentils, oil, lemon juice, salt, black pepper, cinnamon, and mix.
- Green lentils: 1 glass
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Sea salt: 1 teaspoon
- Ground black pepper: to taste
- Cinnamon: 1 teaspoon
4
Serve chilled.
