Go Back
Lentil Tabbouleh Salad Recipe
Ben Carraoli

Lentil Tabbouleh Salad Recipe

I have to admit, making this Lentil Tabbouleh Salad was such a refreshing experience! I love how the fresh herbs and lemon dressing brighten up the dish. It’s simple, vibrant, and perfect for meal prep during the week. Every time I make it, the flavors just get better after a few hours in the fridge.
Print Recipe Pin Recipe
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup green lentils – whole green lentils are my favorite for salads because they hold their shape and add a slight bite. Brown lentils work too.
  • 1 pint grape or cherry tomatoes halved – these are juicy and sweet, but if using large tomatoes, remove the seeds to avoid extra moisture.
  • 1 cup fresh flat-leaf parsley chopped – fresh parsley gives a bright, herbaceous flavor. Don’t worry about separating stems from leaves.
  • 1/2 cup fresh mint leaves chopped – adds a refreshing twist that balances the earthy lentils.
  • 3 green onions sliced – include both white and green parts for a mild onion flavor.
  • 1/4 cup fresh lemon juice – fresh is key; it keeps the salad tangy and vibrant.
  • 3 tablespoons extra virgin olive oil – choose a good quality olive oil for a rich smooth dressing.
  • 1 clove garlic grated – I love using a microplane for a fine texture.
  • Salt and black pepper to taste – I usually start light and adjust after tossing the salad.

Method
 

  1. Rinse the lentils in a fine-mesh sieve, picking out any debris. Add them to a saucepan with water and a bay leaf, bring to a boil, then simmer until tender. Drain excess water and let them cool in the fridge.
  2. While the lentils cool, chop the parsley, mint, green onions, and tomatoes. Fresh herbs are essential—they make the salad bright and flavorful.
  3. In a small bowl, whisk together fresh lemon juice, olive oil, grated garlic, salt, and pepper. Pour over the lentils and veggies, tossing gently to coat everything evenly.
  4. Let the salad chill in the fridge for at least two hours, though I prefer overnight. This step lets the flavors meld and intensify, giving a well-rounded taste.

Notes

  • I always taste and adjust salt and lemon at the end for perfect balance.
  • Make sure not to overcook the lentils; they should hold their shape.
  • Refrigerating overnight really enhances the flavor—trust me, it’s worth the wait.
  • I sometimes add a small drizzle of extra olive oil before serving for extra richness.