Lentil Tabbouleh

Name: Lentil Tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 cup dried lentils, rinsed; 1/4 cup olive oil; 2 tablespoons lemon juice; 3/4 teaspoon salt; 3/4 teaspoon pepper; 2 cups chopped fresh parsley; 1 cup chopped English cucumber; 4 plum tomatoes, chopped; 8 green onions, chopped; 1/4 cup chopped fresh mint

Total Time Prep: 20 min. + cooling

Yield 8 servings

Test Kitchen Approved

Put a new spin on a Middle Eastern tabbouleh salad with our lentil tabbouleh recipe. Fresh mint and parsley, along with cucumbers, tomatoes, olive oil, lemon juice and garlic, make this dish refreshing and delicious, any time of year.

Ingredients

1 cup dried lentils, rinsed
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
3/4 teaspoon pepper
2 cups chopped fresh parsley
1 cup chopped English cucumber
4 plum tomatoes, chopped
8 green onions, chopped
1/4 cup chopped fresh mint

Directions

Cook lentils according to package directions; remove from heat. Transfer to a bowl; cool completely.
In a large bowl, whisk together olive oil, lemon juice, salt and pepper. Stir in cooled lentils, parsley, cucumber, tomatoes, green onion and mint. Cover; refrigerate until chilled, about 30 minutes.

Nutrition Facts

3/4 cup: 164 calories, 7g fat (1g saturated fat), 0 cholesterol, 236mg sodium, 19g carbohydrate (2g sugars, 4g fiber), 7g protein.