Lentil tabbouleh

July 3, 2012  • 

National Tabbouleh Day is upon us and this is my (creative) version; (thought I would mention that before you jump the gun). INGREDIENTS: 6 servings

  • 1 cup of green (large) lentils
  • 1 large onion
  • 4 cups of chopped Italian parsley
  • 2 large tomatoes
  • 2 tbsp of pomegranate molasses 
  • 1/2 cup of olive oil (more to taste)
  • salt, to taste
  • 1 tbsp of sumac
  • 1/2 cup of water or lemon juice
Harvesting parsley in our family orchard in the Shouf mountains
METHOD:
  1. Place the lentils in a saucepan and add 5 cups of water; bring to a simmer and cook for 30 minutes or until the lentils are cooked but still firm to the bite. Drain and transfer to a bowl. 
  2. While the lentils are cooking, chop the onion, tomatoes and parsley and place in the bowl. Add the lentils. Dilute the pomegranate molasses in water or lemon juice and pour on the lentils along with the olive oil, sumac and salt; mix gently to combine and taste to adjust seasoning. Serve at room temperature.
Entrance to the orchard.

Comments

16 Comments  •  Comments Feed

  1. Rosa says:

    Fabulously summery! This tabbouleh is mouthwatering.

    cheers,

    Rosa

  2. Oui, Chef says:

    I’ve made tabbouleh with bulgur and with quinoa, but never with lentils….this is a revelation!

  3. Banana Wonder says:

    Mmm what a fantastic version. Lentils make this even better!

  4. Belinda @zomppa says:

    Never knew there was a national day – great way to celebrate!

  5. Diane says:

    I love lentils and this sounds fantastic. Diane

  6. T.W. Barritt says:

    I’m so impressed with those full and bushy parsley plants. My backyard parsley looks so meager and anemic by comparison!

  7. Joan Nova says:

    Love lentils, love tabbouleh, great idea to combine them. I also love the presentation in the tomato.

  8. Susan says:

    Being a lentil-lover, your version sounds wonderful to me! What a wonderful, big patch of parsley – I can never seem to have enough in my garden.

  9. Paula Mello says:

    I love lentils too! we eat much here, as always ho ho ho
    Nice photo! I almost can smell it…

  10. hegguiberto says:

    Joumana,
    This recipe looks great I assume we have to cook the lentils with plenty of water and watch for them not to become mushy. I have pomegranate molasses in the pantry which we got to make one of recipes in the past. Time to get that bottle out of there again!
    thanks!
    Heguiberto

  11. Culinaire Amoula says:

    Mmm tu ma fait bien envie! Merci pour le partage!

  12. Hélène (Cannes) says:

    Quelle merveilleuse présentation ! Dis, je ne me souviens plus de si je t’avais répondu concernant Fayence … Avec la chaleur qu’il fait en ce moment et mon boulot, je n’ai plus toute ma tête, je crois. C’est un ravissant village, de fait, derrière un très beau lac où l’on peut se baigner. Il y fait bien chaud l’été. Mon beau-père habitait là-bas … Il faudra que tu me dises quand tu seras par là …
    Bisous
    Hélène

    • Joumana says:

      Helène: Merci! on est tous tombés amoureux de Fayence et c’est donc là-bas que je vais chercher un hôtel ou maison a louer!

  13. Tom Tall Clover Farm says:

    Joumana, I never think to make tabbouleh, but that is about to change, especially since tomato season and fresh parsley are upcoming in the garden.

  14. kellypea says:

    What a wonderful dish — who knew there was a day specifically for tabbouleh! It’s on my list to try soon. We’d been eating so healthily, then summer arrived and we’ve been careless. I need to get back to recipes like this one.

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