Lentil Tabbouleh Salad
{"Use pre-cooked lentils for a fast 10-minute prep, or cook 1/2 cup French green or black lentils with a bay leaf (simmer 15–18 minutes), then cool before mixing.","Sumac is optional but recommended for bright, lemony flavor.","Finely chop the parsley to avoid a bitter taste. If the salad tastes too bitter, add extra mint, a pinch of salt, sumac, or a little lemon zest to balance (from site FAQ).","Make-ahead: Prepare up to a day in advance to allow flavors to meld.","Cucumbers: Use 1/2 English cucumber or 2 small Persian cucumbers, diced small for best texture."}
Time: Prep: 10 mins, Cook: 0 mins, Total: 10 mins
Servings: 6
Ingredients
- 1 cup cooked lentils
- 1/3 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 bunches curly parsley
- 10 mint leaves (see notes)
- 1/2 English cucumber, diced (or use 2 small Persian cucumbers)
- 1/2 cup tomatoes, diced
- 1/3 cup red onion, finely diced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sumac (optional but recommended)
- 1/2 cup uncooked French green or black lentils (for cooking, if not using pre-cooked)
- 1 bay leaf (for cooking lentils)
- Water (for cooking lentils)
Instructions
- Combine the cooked lentils, lemon juice, and olive oil. Set aside.
- Finely chop the parsley and mint. Combine the herbs, cucumber, tomato, and onion in a mixing bowl. Stir in the lentil mixture.
- Season to taste with sumac, salt, and pepper right before serving.
- Cooked Lentils (optional): In a medium saucepan, combine the uncooked 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.