Ingredients

The following ingredients have 4 Servings
  • 1 cup green lentils
  • 2 cups water or vegetable stock
  • 1/2 teaspoon salt
  • 1/2 yellow or red onion (, finely diced)
  • Juice and zest of 1 lemon ((about 2 tablespoons lemon juice))
  • 1 large tomato ((or 2 plum tomatoes))
  • 1 large cucumber
  • 2 tablespoons olive oil
  • 1 cup fresh parsley leaves (, finely diced)
  • 1/4 cup fresh mint leaves (, finely diced (optional))
  • Salt & pepper (, to taste)

Instruction

  • Cook lentils in water or vegetable stock, according to the package instructions: In a small saucepan, bring the lentils and water/stock to a boil. Cover and lower the heat, and continue to cook for about 15-20 minutes, or until the lentils are cooked to your liking. Add more water if the liquid is absorbed but the lentils are still not cooked. Stir in salt, remove from heat and allow to cool before combining with the rest of the ingredients. 
  • While the lentils are cooking and cooling, prepare the tabbouleh salad: In a large bowl, combine the diced onion and lemon juice, stir, and allow to marinate while you prepare the rest of the ingredients. 
  • Chop the tomatoes into small pieces and set in a colander to let the juices drain out.  Slice the cucumber lengthwise, and use a spoon to scoop out the seeds. Chop the cucumber into small pieces. Finely chop the fresh parsley and mint. 
  • Combine all the salad ingredients: Add the cooked lentils, chopped cucumbers and tomatoes, lemon zest, fresh herbs, and olive oil to the bowl with the onion and lemon juice. Stir well, and season with salt and pepper to taste. Serve at room temperature or chilled.