Lentil Tabbouleh
A protein-boosted twist on the herb-heavy Levantine salad, with lentils standing in for some of the bulgur.
Lentils deliver plant protein and fiber, while the mountain of fresh herbs adds polyphenols and vitamin K.
Ingredients
Instructions
- Simmer the lentils in plenty of water for about 20 minutes until tender but not mushy; drain and cool.
- Pour 3/4 cup boiling water over the bulgur, cover, and let sit 15 minutes, then fluff.
- Chop the parsley and mint finely — tabbouleh should be mostly herbs.
- Combine the lentils, bulgur, herbs, tomatoes, and green onions in a big bowl.
- Dress with the lemon juice, olive oil, and a good pinch of salt. Toss well.
- 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.
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