Lentil Tabbouleh Salad (gluten free)
This lentil tabbouleh recipe is a gluten-free take on the classic Middle Eastern salad. Filled with fresh herbs, cooked lentils, and vegetables this tabbouleh salad will not disappoint. Use pre-cooked lentils or make your own lentils from scratch!
Servings: 6
Calories: 136kcal
Ingredients
- 1 cup cooked lentils
- ⅓ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2 bunches curly parsley
- 10 mint leaves see notes
- ½ English cucumber diced or use 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
Cooked Lentils
- ½ cup uncooked French green or black lentils
- 1 bay leaf
- water
Instructions
- Combine the lentils, lemon juice, and olive oil. Set aside.
- Finely chop the herbs. Combine the herbs, cucumber, tomato, and onion in a mixing bowl. Stir in the lentils.
- Season to taste with the sumac, salt and pepper right before serving.
Cooked Lentils
- In a medium saucepan, combine the lentils, bay leaf, and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 15 to 18 minutes or until tender but not mushy. Drain and let cool.
Notes
- Not a fan of mint? Try fresh dill instead.
- Thinly sliced green onions (about 4) can be substituted for red onion.
- Place it in an airtight container and store it in the fridge for up to 4 days. DO not freeze.
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