Lentil Tabbouleh
Brown lentils anchor this tabbouleh, tossed with fresh parsley, mint, tomatoes, cucumber and green onions in a lemon, olive oil and cumin dressing. Ready in 45 minutes and serves 4.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 600 ml
- 80 g
- 20 g
- 60 ml
- 60 ml
- 1 tsp
- 1 tsp
- ½ tsp
Process
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Rinse the brown lentils under cold water and pick out any stones. In a medium saucepan, combine the lentils with 600 ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain well and spread on a baking sheet to cool completely.
While lentils cook, prepare the vegetables: finely chop the flat-leaf parsley and fresh mint leaves, discarding thick stems. Seed and dice the tomatoes and cucumber. Thinly slice the green onions.
In a large bowl, whisk together the lemon juice, extra-virgin olive oil, ground cumin, salt, and black pepper.
Add the cooled lentils, chopped parsley, mint, tomatoes, cucumber, and green onions to the bowl with the dressing. Gently toss until everything is well coated.
Taste and adjust seasoning with additional salt and pepper if needed. For best flavor, let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld.
Kitchen notes
Kitchen notes
- Do not overcook the lentils; they should hold their shape. Mushy lentils will make the salad heavy and pasty.
- Cool the lentils completely before mixing with the herbs and vegetables to prevent the parsley and mint from wilting and turning dark.
- Seed the tomatoes and cucumber to avoid excess water; otherwise the salad becomes soggy. If making ahead, keep the dressing separate and toss just before serving.
Substitutions
- brown lentils→green lentils or French lentils
- flat-leaf parsley→curly parsley
- fresh mint leaves→dried mint (use 1 tsp)
- lemon juice→lime juice
Storage & reheating
Store lentil tabbouleh in an airtight container in the refrigerator for up to 3 days. The herbs may darken slightly, but the flavor remains good. To serve, bring to room temperature and toss gently; if it seems dry, add a squeeze of fresh lemon juice and a drizzle of olive oil. Do not freeze, as the vegetables become mushy upon thawing.
FAQ
The questions we get asked most
Can I use canned lentils instead of dried?
Yes, you can substitute canned lentils. Use about 400 g (one 400g can) of drained and rinsed lentils. Since they are already cooked, skip the cooking step and simply add them to the salad. Adjust salt because canned lentils may be salty.
Why did my lentil tabbouleh become watery?
Watery tabbouleh usually comes from not seeding the tomatoes and cucumber. The seeds release water as they sit. To fix, seed the vegetables before dicing, and if making ahead, keep the dressing separate and toss just before serving. You can also drain the salad in a colander for a few minutes if it is already watery.
How do I know when the lentils are cooked?
Lentils are done when they are tender but still hold their shape. Bite one: it should be soft with no raw crunch, but not falling apart. Cooking time varies from 20-25 minutes depending on the lentil variety and age. Start checking at 20 minutes to avoid overcooking.
Can I make lentil tabbouleh ahead of time?
Yes, you can make it up to 1 day ahead. However, the herbs may darken and the vegetables may release water. For best results, prepare the lentils and chop the vegetables, then store them separately in the refrigerator. Toss with the dressing just before serving.
Is lentil tabbouleh gluten-free?
Yes, this recipe is naturally gluten-free because it uses lentils instead of bulgur wheat. Always check that your lentils and spices are certified gluten-free if you have a severe allergy, as there may be cross-contamination.
Can I add other ingredients like feta or nuts?
Absolutely. Crumbled feta cheese or toasted nuts like walnuts or almonds make great additions. If adding feta, reduce the salt in the dressing to account for the cheese's saltiness. Add nuts just before serving to keep them crunchy.
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