Enjoy the best Middle Eastern/Lebanese recipes and learn how to make delicious Lentil Tabbouleh salad dish. Lentils, bulgur, and fresh vegetables in a minty, lemon dressing make a healthy warm-weather, side-dish salad.
Ingredients
6 cup(s) water
1 cup(s) bulgur
1 cup(s) French green lentils or brown lentils, picked over, rinsed, and drained
Salt
Pepper
1/3 cup(s) fresh lemon juice, plus lemon wedges for garnish
2 tablespoon(s) olive oil
6 large plum tomatoes, chopped
1 medium (13- to 14-ounce) English (seedless) cucumber, peeled in alternating strips and chopped
3 green onions, thinly sliced
1 cup(s) packed fresh mint leaves, chopped
Preparation
- In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well.
- Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 teaspoon salt. Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. Drain lentils well in colander.
- In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
- Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours or overnight. To serve, stir in mint and garnish with lemon wedges.
Save and share Lentil Tabbouleh Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
No comments:
Post a Comment