Lentil Tabbouleh Recipe is a beautiful twisted version incorporating the healthy proteins into the traditional tabbouleh to make Middle Eastern Vegetarian Salad With Lentils. Tabbouleh is a Middle Eastern vegetarian salad, made using tomatoes, parsley and mint with a mild drizzle of olive oil. It is served as a part of the mezze in Arabic cuisine. Modern version makes use of bulgur wheat or couscous too. It is very light and refreshing making it a perfect summer salad.
Serve Lentil Tabbouleh recipe- Middle Eastern Vegetarian Salad With Lentils as a part of the mezze for weeknight supper or have it for lunch on a hot summer afternoon as a refreshing salad.
To prevent tummy bloating soak lentils in cold water 8 hours, or overnight.
In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 20-25 minutes, or until just tender. Strain and rinse with cold water until lentils are nice and cold.
While lentils are simmering. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
Toss in rinsed cold lentils and mix in olive oil, lemon juice,½ of the zest, kosher Salt, pepper, cinnamon and allspice. (Don’t be tempted to leave the spices out, trust me, they work well!!)
Miix. Adjust salt and lemon if necessary, and let the flavors meld for at least 10 minutes. Chill until ready to serve. Garnish with remaining lemon zest.
