A hearty twist on the Middle Eastern classic, this tabbouleh swaps bulgur for lentils, bringing an earthy flavor and a boost of plant-based protein and fiber. Fresh, nutritious, and satisfying, it’s a vibrant salad that supports fullness and digestive health while still delivering all the amazing flavors of traditional tabbouleh.
Yield
6 1 cup
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Ingredients
15 oz canned lentils (any kind)
1/2 lb tomatoes ((about 2))
3 C fresh parsley ((packed))
4 scallions (finely chopped)
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp salt
1/8 tsp black pepper
Instructions
- If using canned lentils, drain lentils well and add to a large bowl. If using dry, cook lentils according to package.
- Add tomatoes, parsley and scallions to the bowl with the lentils, mixing to combine.
- Mix in olive oil, lemon juice, salt and pepper. Toss until well combined, serve, and enjoy!
Notes
Chef’s Note: If making ahead, store leftovers for up to three days. By the second day, the tabbouleh will be more watery and may change color due to the salt and lemon juice. Drain the excess liquid if desired.
Nutrition Info per serving:
Calories: 145, Saturated Fat: 5.3g, Sodium: 312mg, Added Sugars: 0g, Fiber: 4.2g