Lentil Tabbouleh

Jessica Alcántara
Jessica Alcántara
This tabbouleh dish inspired by Lebanese cuisine not only has exquisite flavor but will also provide you with a lot of iron, giving you energy all day, as it is made with lentils combined with red onion, mint, parsley, and a lemon vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 cups water 3 cups water
  • 1 cup lentils
  • 1 tablespoon salt 1 tablespoon salt
  • 1/2 cups red onion, chopped, for the tabbouleh 1/2 cups red onion, chopped, for the tabbouleh
  • 1/2 cups parsley , finely chopped, for the tabbouleh 1/2 cups parsley , finely chopped, for the tabbouleh
  • 1/2 cups mint leaf , finely chopped, for the tabbouleh 1/2 cups mint leaf , finely chopped, for the tabbouleh
  • 1 cup tomato , cut into small cubes, for the tabbouleh 1 cup tomato , cut into small cubes, for the tabbouleh
  • 1/8 cups lemon juice , for the tabbouleh 1/8 cups lemon juice , for the tabbouleh
  • 3 tablespoons extra virgin olive oil, for the tabbouleh 3 tablespoons extra virgin olive oil, for the tabbouleh
  • 1 teaspoon salt , for the tabbouleh 1 teaspoon salt , for the tabbouleh
  • 1/2 teaspoons za'atar, for the tabbouleh
  • 3 tablespoons feta cheese , for garnish (optional) 3 tablespoons feta cheese , for garnish (optional)
  • mint leaf , for garnish mint leaf , for garnish
Preparation
15 mins
45 mins
Low
  • Heat water over medium heat with salt and cook the lentils until they are cooked. Drain and cool.
  • In a bowl, mix the lentils with the red onion, parsley, mint, tomato, lemon juice, extra virgin olive oil, salt, and za'atar. Integrate thoroughly.
  • Serve in a deep plate, garnish with feta cheese and a mint leaf.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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