Lentil Tabbouleh



There are so many different types of cuisines out there to enjoy. Although I do love American food, there is so much more to life than just hamburgers and fried chicken. Cultures all over the world have their own staples and it's important that we step out of our comfort zone and expand our palate.

One of my favorite cuisines is Middle Eastern cuisine, specifically Lebanese food. I tried it for the first time in college when my Food & Nutrition class went out to dinner one night to Neomande. I was obsessed to say the least. I quickly became hooked for life!

Lebanese food is simply delicious. You feel so good and healthy eating it because it is fresh and clean eating. No processed crap, it's all nutritious and healthy foods. My favorite places for Lebanese food in the Triangle and Raleigh are Neomande, Sasool, and Taza Grill. These are all great spots to get a delicious and healthy meal.

Lebanese cuisine consists of an abundance of whole grains, vegetables, starches, fish, seafood and incorporates a lot of lemon juice, garlic, and olive oil to their dishes. Lamb is very popular and is so delicious in a warm Gyro. Chickpeas are one of the most popular staples in Lebanese food and is used to make falafels and hummus, my two all time faves.

I decided to make some easy Tabbouleh over the weekend. I had lentils on hand and wanted to use them in a dish with other veggies. I've been growing parsley on my porch so I loved using that in the recipe too for an added pop of freshness. I just cooked the lentils and then mixed the other ingredients. It's really easy and made extra for leftovers for a few days.


Lentil Tabbouleh

Ingredients

2 cups of parsley, chopped

3 cups cooked, drained Lentils (*see below for directions)

1 cup shredded carrots

1/2 cup cherry tomatoes, halved

1/2 cup diced cucumbers

1/4 cup diced red onion

1/4 cup olive juice

Juice of 1 lemon

1 Tbsp salt

3 cloves garlic, minced

*Cooking Lentils...

Don't soak. Place 1 lb lentils (about 2 cups) in large saucepan with 6-8 cups of water. Cover and bring just to a boil on medium-high heat. Reduce heat to low and simmer gently for 18-20 minutes. Stir occasionally, or until desired tenderness. Makes about 6 cups.

Directions

Add the lentils to a large bowl and stir in remaining ingredients. Chill at least 1 hour. Store in an air tight container. Will stay fresh for about 2 days in the refrigerator.


#lentils #tabbouleh #salad

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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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