Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
Tabbouleh is a Middle Eastern vegetarian salad, made using tomatoes, parsley and mint with a mild drizzle of olive oil.
Lentil Tabbouleh Recipe is a beautiful twisted version incorporating the healthy proteins into the traditional tabbouleh to make Middle Eastern Vegetarian Salad With Lentils. Tabbouleh is a Middle Eastern vegetarian salad, made using tomatoes, parsley and mint with a mild drizzle of olive oil. It is served as a part of the mezze in Arabic cuisine. Modern version makes use of bulgur wheat or couscous too. It is very light and refreshing making it a perfect summer salad. Serve Lentil Tabbouleh recipe- Middle Eastern Vegetarian Salad With Lentils as a part of the mezze for weeknight supper with perfect halloumi bruschetta, hummus, yogurt, couscous salad, Vegetarian Stromboli and sandwich with arugula or have it for lunch on a hot summer afternoon as a refreshing salad.
Have a look at more of the salad recipes
- 1 cup Masoor Dal (Whole)
- 8 Cherry tomatoes , halved
- 1 English Cucumber , finely chopped
- 5 sprig Coriander (Dhania) Leaves , or parsley leaves, finely chopped
- 5 sprig Mint Leaves (Pudina) , finely chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 pinch Whole Black Peppercorns , crushed
- Salt , to taste
How to make Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
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.
Boil dal in a wide pan with enough water and season with salt. 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.
Now take a big salad bowl, add the lentils, finely chopped cucumber, halved cherry tomatoes, coriander, and mint leaves. Mix them well.
Add the extra virgin olive oil and season with salt and pepper.
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.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.