Lentil Tabbouleh Recipe

Name: Lentil Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water (I use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor); 1 cup bulgur; 1 cup french green lentils or 1 cup brown lentils, picked over, rinsed, and drained; salt and pepper; 1/3 cup fresh lemon juice, plus lemon wedges for garnish; 2 tablespoons good quality olive oil; 6 large ripe plum tomatoes, chopped; English cucumber, peeled in alternating strips to give a striped effect on the outside, and then chopped (seedless); 3 green onions, thinly sliced; 1/2 cup fresh parsley, chopped; 1/2 cup packed fresh mint leaves, chopped

Servings: persons

6 cups water (I use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor)
1 cup bulgur
1 cup french green lentils or 1 cup brown lentils, picked over, rinsed, and drained
salt and pepper
1/3 cup fresh lemon juice, plus lemon wedges for garnish
2 tablespoons good quality olive oil
6 large ripe plum tomatoes, chopped
English cucumber, peeled in alternating strips to give a striped effect on the outside, and then chopped (seedless)
3 green onions, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup packed fresh mint leaves, chopped

1
In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.
2
Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.
3
In large bowl, whisk lemon juice, oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
4
Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups water (I use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor), 1 cup bulgur, 1 cup french green lentils or 1 cup brown lentils, picked over, rinsed, and drained, salt and pepper, and more.

Yes, Lentil Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions