This refreshed take on a classic Middle Eastern salad swaps grains for lentils, creating a grain-free, protein-rich dish. Lentils are an excellent source of plant-based protein, fiber, and antioxidants. In this Lentil Tabouli Salad, bright lemon, fresh herbs and crisp vegetables combine to create a light, refreshing summer salad that pairs beautifully with tomatoes and cucumbers.
If you’re using dried lentils, soaking them for a few hours can shorten cooking time and may ease digestion, though it isn’t required. Most lentil varieties cook quickly—typically under 20 minutes—and should be tender but not mushy when done. Choose the type and color you prefer; they are available both in bulk and prepackaged.
Lentil Tabouli Salad
Ingredients
- 1 cup cooked lentils
- 6 Roma tomatoes, finely chopped
- ½ large cucumber, diced
- ½ shallot, finely chopped
- 1 cup fresh parsley, chopped
- ⅓ cup fresh mint, chopped
- Juice from 1 lemon
- Zest from 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher or fine sea salt
- Freshly ground black pepper, to taste
Instructions
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Bring a medium pot of water to a boil. Add lentils, reduce heat to low-medium, cover and simmer for about 20 minutes, or until lentils are tender but not mushy.
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While the lentils cook, finely chop the tomatoes, cucumber, shallot, parsley and mint and place them in a large bowl.
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When the lentils are done, drain and let them cool slightly. Add the lentils to the bowl along with lemon juice, lemon zest, olive oil, salt and pepper. Toss gently to combine. Taste and adjust seasoning as needed, then serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.