Lentil Tabbouleh (Tabboolet adass)
July 5, 2014 • Category: Salads
Enjoy this tabbouleh salad while relaxing on your Fourth of July weekend. This one has the advantage of lentils as one of the components, making it filling as well (if you add a lot of lentils as I did). Today in Lebanon, it is National Tabbouleh Day.
- 1 cup green lentils, cooked in 4 cups of water and drained
- 2 bunches Italian parsley, leaves chopped as fine as possible
- 1 pound tomatoes, chopped fine
- 2 large white onions or 3 scallions, chopped fine
- 1/2 bunch mint, leaves chopped fine
- salt, to taste
- 2 large lemons, juiced
- 1/2 cup olive oil (more if needed)
- Optional: 1 tablespoon pomegranate molasses
1. Toss all the ingredients, taste to adjust seasoning and serve at room temperature.
5 Comments • Comments Feed
This is delightful. You are right perfect for the 4th of July or anytime.
Hope youa re having a good summer.
On July 5, 2014 at 5:35 pm
I love tabouli and this looks like an interesting variation with the lentils.
On July 6, 2014 at 12:11 am
Nuts about food says:
Thank you for this great idea, since I am trying to eat slow-carb these days! I love tabbouleh and find myself constantly shunning the box of couscous I have sitting in my cupboard!
On July 8, 2014 at 4:08 am
@nuts about food: fyi, tabbouleh (the authentic one, not the one the French and other Europeans make) is always made with a tiny amount of fine bulgur, not couscous. 🙂 Glad you liked this version.
On July 8, 2014 at 4:31 am
Oui, Chef says:
National Tabbouleh Day, huh? Sounds like my kind of holiday!
On July 10, 2014 at 6:41 am