Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
A high protein Middle Eastern recipe with masoor dal (whole), cherry tomatoes - halved, english cucumber - finely chopped. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
7 steps- 1
To begin making Lentil Tabbouleh Recipe- Middle Eastern Vegetarian Salad With Lentils, rinse the puny lentils or whole masoor dal in running tap water until the water turns clear
masoor dal (whole)(1 cup)pinch whole black peppercorns - crushed(1) - 2
Boil dal in a wide pan with enough water and season with salt
salt - to taste - 3
Keep tasting the texture of the lentil to what you want for the salad and drain it and keep it in the refrigerator to cool
- 4
Now take a big salad bowl, add the lentils, finely chopped cucumber, halved cherry tomatoes, coriander, and mint leaves
cherry tomatoes - halved(8)english cucumber - finely chopped(1)sprig coriander (dhania) leaves - or parsley leaves(5)sprig mint leaves (pudina) - finely chopped(5) - 5
Mix them well
- 6
Add the extra virgin olive oil and season with salt and pepper
tablespoons extra virgin olive oil(2)salt - to taste - 7
Serve the Lentil Tabbouleh as a part of the mezze for a weeknight supper with halloumi bruschetta, hummus, yogurt, couscous salad, Vegetarian Stromboli and sandwich with arugula, or as a refreshing salad for lunch
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
A high protein Middle Eastern recipe with masoor dal (whole), cherry tomatoes - halved, english cucumber - finely chopped. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
7 steps- 1
To begin making Lentil Tabbouleh Recipe- Middle Eastern Vegetarian Salad With Lentils, rinse the puny lentils or whole masoor dal in running tap water until the water turns clear
masoor dal (whole)(1 cup)pinch whole black peppercorns - crushed(1) - 2
Boil dal in a wide pan with enough water and season with salt
salt - to taste - 3
Keep tasting the texture of the lentil to what you want for the salad and drain it and keep it in the refrigerator to cool
- 4
Now take a big salad bowl, add the lentils, finely chopped cucumber, halved cherry tomatoes, coriander, and mint leaves
cherry tomatoes - halved(8)english cucumber - finely chopped(1)sprig coriander (dhania) leaves - or parsley leaves(5)sprig mint leaves (pudina) - finely chopped(5) - 5
Mix them well
- 6
Add the extra virgin olive oil and season with salt and pepper
tablespoons extra virgin olive oil(2)salt - to taste - 7
Serve the Lentil Tabbouleh as a part of the mezze for a weeknight supper with halloumi bruschetta, hummus, yogurt, couscous salad, Vegetarian Stromboli and sandwich with arugula, or as a refreshing salad for lunch
Rate this recipe
:max_bytes(150000):strip_icc()/20250506-SEA-ZatarCarrotDip-HannahHufman-Beauty1-35-a7725ba39d3747a2adb7279b9b49aca0.jpg)