Lentil Tabbouleh

easy tabbouleh salad vegan​

Lentil Tabbouleh

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

498

kcal

A tangy, vegan twist on a Mediterranean classic, Tabbouleh!

Ingredients

  • 2 cups lentils, cooked and cooled

  • 1/4 cup freshly squeezed lemon, about 2 lemons

  • 1/4 cup olive oil

  • 3 1/2 tsp kosher salt

  • 1 medium purple onion, finely diced

  • 1 cup fresh mint leaves, chopped

  • 1 cup parsley, chopped

  • 1 cucumber, finely diced

  • 1 hothouse tomato, finely diced

  • 1 tsp black pepper

Preparation

  • Put all ingredients in a bowl and mix. Then season to taste with salt and pepper.
  • Serve immediately or cover and refrigerate, allowing the ingredients to settle and the flavor to improve.

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