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Tabbouleh Lentil Salad

Veggie.Lover's picture
  Water 4 Cup (64 tbs)
  Dried lentils 1 Cup (16 tbs)
  Finely chopped onion 3⁄4 Cup (12 tbs)
  Bulgur 3⁄4 Cup (12 tbs), uncooked (Cracked Wheat)
  Lemon juice 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Canned vegetable broth/Chicken broth 6 Tablespoon, undiluted (1/4 Cup Plus 2 Tablespoons)
  Olive oil 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped parsley 3⁄4 Cup (12 tbs)
  Chopped mint 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Seeded diced unpeeled tomato 2 Cup (32 tbs)
  Leaf lettuce leaves 4
  Plain non-fat yogurt 1 Cup (16 tbs) (3/4 Cup Plus 2 Tablespoons)

Combine first 3 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in bulgur; cover and simmer 15 minutes or until lentils are tender.
Drain well; spoon into a large bowl.
Combine lemon juice and next 5 ingredients; stir with a wire whisk.
Add to lentil mixture; toss well.
Cover and let stand at room temperature 1 hour, stirring occasionally.
Stir in parsley and mint.
Cover and chill 2 hours.
Stir in tomato.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
75 Minutes

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Tabbouleh Lentil Salad Recipe