Lentil Tabbouleh Salad

This juicy and refreshing lentil tabbouleh salad is a nutritious dish made with fresh and simple ingredients. The lentils give this dish a hearty texture and they are packed with protein. Tossed with fresh summer vegetables and herbs, like cherry tomatoes, cucumber, mint, and parsley. And the lemon vinaigrette ties everything together with a zesty kick. Serve it with or without vegan feta cheese.

INGREDIENTS

Tabbouleh Salad

▢ 1 cup lentils (uncooked) green or brown
▢ 1 cup cherry tomatoes sliced in halves
▢ 1 bunch Italian parsley finely chopped
▢ ¼ cup mint leaves finely chopped
▢ 1 cup red onion diced
▢ 1 cup cucumber diced

Dressing

▢ ½ cup olive oil extra virgin
▢ 2 tablespoon lemon zest
▢ 4 tablespoon lemon juice freshly squeezed
▢ 2 tbsp maple syrup optional
▢ 2 tablespoon garlic minced
▢ 1 ½ teaspoon salt
▢ ½ teaspoon black pepper

Optional

▢ 6 ounces vegan feta crumbles I used Follow your Heart

METHOD

To make the Lentil Tabbouleh Salad

Wash and rinse the lentils under water. Remove any debris or rocks, if seen.
Place lentils in a saucepan along with 4 cups water over medium heat. Bring to a boil and cook until the lentils are tender (takes about 12-15 minutes).
Note: Do not over cook and make the lentils too mushy.
Drain the cooked lentils and place them in a mixing bowl. Let them cool for 15 minutes or till room temperature.
Note: You can place them in the refrigerator to cool them down sooner.
Once the lentils have cooled - Add in the sliced tomatoes, red onions, cucumbers, mint leaves and Italian parsley.

To make the dressing

Grate the zest from the lemon using a zester or a box grater, and then squeeze out the fresh juice using a citrus squeezer.
Note: Only remove the colored part of the lemon (not the pith). The pith will have a bitter taste.
In a small bowl, whisk together the lemon juice and zest, olive oil, maple syrup, garlic, salt and pepper.

To assemble the salad

Pour the vinaigrette over the salad and toss till thoroughly combined. Add in vegan feta (if using) and then toss again.
Place the salad in the refrigerator for at least a couple hours before serving.

NOTES

Use fresh herbs: Fresh herbs add the best flavor and vibrant color to the salad. Dried herbs can be used in a pinch, but they won’t provide the same freshness and intensity.

Mix gently: Gently mix the salad to prevent the lentils from breaking apart.

Balance the flavors: Taste the dressing before adding it to the salad and adjust the seasoning as needed. No single ingredient should overpower the others.

Serve chilled: Serving the salad chilled really enhances its refreshing taste. I always suggest letting it cool in your fridge for a few hours or overnight.

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: lentil tabbouleh salad

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