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Healthy Recipes · Healthy Sides

Mediterranean Lentil Tabbouleh

Serves 6 · About 30 minutes

An herb-forward lentil salad with parsley, mint, cucumber, tomato and lemon that makes a fresh, fiber-rich side.

Mediterranean Lentil Tabbouleh

Tabbouleh

  • 3 cups cooked green or brown lentils, cooled and well drained HA
  • 2 packed cups finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint
  • 2 medium tomatoes, seeded and diced
  • 1 English cucumber, diced
  • 4 scallions, thinly sliced

Lemon Dressing

  • ⅓ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil HA
  • 1 small garlic clove, finely grated
  • ½ teaspoon ground cumin
  • ½ teaspoon fine salt, then adjust HA
  • Black pepper, to taste

Directions

  1. Prepare. Drain the lentils very well and spread them on a towel-lined tray to remove excess moisture. Chop the herbs and vegetables finely.
  2. Dress the lentils. Whisk lemon juice, olive oil, garlic, cumin, salt and pepper in a large bowl. Add the lentils and toss.
  3. Add the herbs. Fold in parsley, mint, tomatoes, cucumber and scallions without crushing the vegetables.
  4. Rest and serve. Rest for 10 minutes, taste and adjust with lemon or pepper. Serve cool or at room temperature.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.