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.

No additional tips available.

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

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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.

Lentil Tabbouleh

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