Name: Lentil Tabbouleh Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Middle Eastern
Ingredients: ½ cup uncooked French green or black lentils; 1 bay leaf; Water; 1 cup cooked lentils; ⅓ cup fresh lemon juice; ¼ cup extra-virgin olive oil; 2 bunches curly parsley; 10 mint leaves; ½ English cucumber, diced (or 2 small Persian cucumbers); ½ cup tomatoes, diced; ⅓ cup red onion, finely diced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon sumac (optional but recommended)

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Introduction

Lentil Tabbouleh is a refreshing twist on the classic Middle Eastern salad, combining protein-rich lentils with fresh herbs and crisp vegetables. This vibrant dish is perfect as a light lunch or a flavorful side.

The image shows a large white bowl filled with a colorful salad made of chopped green lentils, bright green parsley, diced cucumbers with light green skin, small chunks of red tomatoes, and bits of finely chopped red onion. The salad is mixed well, creating a textured and vibrant mix of green, red, and purple colors, with the lentils adding a bumpy pebbly texture. The bowl is placed on a round wooden board on a white marbled surface, with blurred greenery in the background, giving a fresh and healthy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked lentils
⅓ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 bunches curly parsley
10 mint leaves
½ English cucumber, diced (or 2 small Persian cucumbers)
½ cup tomatoes, diced
⅓ cup red onion, finely diced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sumac (optional but recommended)

For the Cooked Lentils

½ cup uncooked French green or black lentils
1 bay leaf
Water

Instructions

Cook the lentils: In a medium saucepan, combine the uncooked lentils, bay leaf, and enough water to cover the lentils. Bring to a boil, then cover, reduce the heat, and simmer for 15 to 18 minutes, stirring occasionally, until tender but not mushy. Drain and let cool.
Prepare the dressing: In a bowl, combine the cooked lentils, lemon juice, and olive oil. Set aside to allow the flavors to meld.
Chop the vegetables and herbs: Finely chop the parsley and mint leaves. Dice the cucumber, tomatoes, and red onion. Combine all in a large mixing bowl.
Combine salad: Stir the lentil mixture into the herb and vegetable bowl until well incorporated.
Season: Just before serving, season the tabbouleh with salt, black pepper, and sumac if using. Toss gently and adjust seasoning to taste.

Tips & Variations

Use Persian cucumbers for a sweeter, less watery alternative to English cucumber.
Add a handful of chopped cherry tomatoes instead of regular tomatoes for extra color and sweetness.
For a nuttier flavor, try toasting the lentils lightly before cooking.
Sumac adds a lovely tangy note—don’t skip it if you can find it.

Storage

Store leftover lentil tabbouleh in an airtight container in the refrigerator for up to 3 days. The flavors develop over time but the salad is best enjoyed within a couple of days. If it becomes dry, stir in a little extra lemon juice or olive oil before serving. Serve chilled or at room temperature.

How to Serve

A bowl filled with a mixed lentil salad sits in the center of the image. The salad has multiple layers and colors: the base consists of green lentils, mixed throughout with finely chopped bright green parsley, small diced red tomatoes, cucumber pieces, and tiny bits of purple onion, creating a fresh, vibrant texture. The bowl is silver and rests on a round wooden board, placed on a white marbled surface with sprigs of fresh parsley scattered around. A wooden spoon lies on the right side, partially visible, adding a rustic touch. On the top right corner, a bunch of fresh green parsley is visible on a white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of cooking my own?

Yes, you can use canned lentils to save time. Rinse and drain them well before combining with the other ingredients to avoid excess moisture.

Is this dish gluten-free?

Absolutely! Traditional tabbouleh uses bulgur wheat, but this lentil version is naturally gluten-free, making it a great option for those avoiding gluten.