Lentil Tabbouleh

• 3/4 cup, dry green lentils
• 1/2 cup bulgur wheat
• 2 cups, finely chopped fresh parsley
• 1/2 cup, chopped fresh mint
• 1.5 cups, diced cherry tomatoes
• 4, sliced green onions
• 2, juiced lemon
• 1/3 cup olive oil

Instructions

1. Simmer the lentils in plenty of water for about 20 minutes until tender but not mushy; drain and cool.
2. Pour 3/4 cup boiling water over the bulgur, cover, and let sit 15 minutes, then fluff.
3. Chop the parsley and mint finely — tabbouleh should be mostly herbs.
4. Combine the lentils, bulgur, herbs, tomatoes, and green onions in a big bowl.
5. Dress with the lemon juice, olive oil, and a good pinch of salt. Toss well.
6. Chill 30 minutes before serving; keeps 3 days.

Tips

• For gluten-free, swap the bulgur for cooked quinoa.
• Really pack in the herbs — they are the point of the dish, not a garnish.

More lunch recipes

Mediterranean Quinoa Bowl

A make-ahead grain bowl with quinoa, chickpeas, and lemon-herb dressing that holds up beautifully for meal prep.

Lunch · Easy · 35 min · 4 servings

Rainbow Chicken Meal-Prep Boxes

Sheet-pan chicken and vegetables portioned into four lunches — the classic prep that actually keeps you on track.

Lunch · Medium · 50 min · 4 servings

Tuna & White Bean Salad

A no-cook, pantry-friendly lunch that comes together in 10 minutes and travels well.

Lunch · Easy · 10 min · 2 servings

Roasted Veggie Buddha Bowl with Tahini

A build-it-your-way bowl of roasted vegetables, grains, and a creamy lemon-tahini sauce.

Lunch · Medium · 45 min · 4 servings