Discover the vibrant blend of lentils and tabbouleh in our Lentil Tabbouleh Salad, a recipe that packs taste and health into each bite. Embark on a culinary adventure with this plant-based delight, celebrating the richness of seasonal ingredients and the power of healthy eating.
If using dry lentils, start by rinsing them lentils, then cook them in well-salted water until they're tender (ideally, soak them for at least 30 minutes). Once done, drain and let them cool, or put them under running water to cool them down quickly. You can also use a can of cooked lentils to make the salad super quick!
Remove fresh herb stems and finely chop the leaves. Then finely chop or blend in a food processor for about 30 seconds, to save some chopping time.
Trim and thinly slice the green onion tops and halve the tomatoes.
Combine the cooled lentils with the green onions, tomatoes, herbs, and two optional tablespoons of oil olive oil. Add lemon juice, optional cinnamon, season with sea salt and black pepper, and it's ready to be served.
Serve fresh or cold!
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Notes
Storage
Once the salad is prepared, place it in a BPA-free airtight container.
Store it in the refrigerator. It will keep well for up to 3-4 days.
For the best flavor, give it a quick stir before serving.