Lentil Tabbouleh Salad Recipe and Tips

Note: The total time does not include 4 hours and 45 minutes of inactive time.

For the lentils:

• 3 cups water
• 1 teaspoon salt
• 1 cup green or puy lentils

For the dressing:

• 1 pint cherry tomatoes, quartered (or 2 large tomatoes, diced)
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¾ cup extra-virgin olive oil
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest

For the salad assembly:

• 6 scallions, thinly sliced
• 3 cups chopped flat-leaf parsley leaves and stems
• ½ cup chopped fresh mint leaves

Cook the lentils:

1. 1

   Bring a large pot of salted water to a boil on the stove over high heat.

2. 2

   Add the lentils to the salted, boiling water.

3. 3

   Cook the lentils until soft, about 20–25 minutes.

4. 4

   Drain the lentils.

5. 5

   Transfer the cooked lentils to a large bowl to cool to room temperature, about 45 minutes.

Make the dressing:

1. 1

   In a large bowl, add the quartered tomatoes and their juices, minced garlic, salt, and pepper.

2. 2

   Let the mixture sit until the tomatoes release more juices, about 15 minutes.

3. 3

   Add the black pepper, olive oil, lemon juice, and lemon zest.

Assemble the salad:

1. 1

   To the large bowl with the dressing, add the cooled lentils, sliced scallions, chopped parsley, and chopped mint.

2. 2

   Toss all the tabbouleh salad ingredients until coated in the dressing.

3. 3

   Cover the salad with plastic wrap. Refrigerate the salad for a minimum of 4 hours before serving.

4. 4

   Store leftover lentil tabbouleh in an airtight container in the refrigerator.

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