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Lentil Tabbouleh Salad Recipe
Ash Tyrrell

Lentil Tabbouleh Salad Recipe

I first made this Lentil Tabbouleh Salad on a relaxed weekend, and it quickly became a favorite in my kitchen. I loved how fresh herbs, lemon juice, and hearty lentils came together so beautifully. The flavors tasted even better after chilling in the fridge. Every bite felt light yet satisfying at the same time.
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Total Time 2 hours 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup dry lentils green or brown — They create a protein-rich base and hold their shape well after cooking.
  • 1 cup cherry or grape tomatoes halved — Adds juicy sweetness and color to the salad.
  • 2 green onions thinly sliced — Provides mild onion flavor without overpowering the dish.
  • 1 bunch flat-leaf parsley finely chopped — Essential for authentic tabbouleh flavor and freshness.
  • 10 fresh mint leaves thinly sliced — Adds brightness and a cool herbal note.
  • 3 tablespoons fresh lemon juice — Brings acidity that balances the lentils and herbs.
  • 3 tablespoons extra virgin olive oil — Creates a smooth dressing and enhances richness.
  • 1 large garlic clove finely grated — Adds depth and savory flavor.
  • ½ teaspoon kosher salt or to taste — Enhances all the ingredients.
  • ½ teaspoon ground black pepper — Adds gentle heat and balance.

Method
 

  1. Rinse the lentils thoroughly under cold water to remove debris. Place them in a saucepan with water and cook until tender but not mushy. Drain well and let them cool completely before mixing with other ingredients.
  2. While the lentils cool, chop the parsley, mint, tomatoes, and green onions. Freshly chopped herbs are key to achieving authentic flavor. Place everything in a large mixing bowl.
  3. In a small bowl, whisk together lemon juice, olive oil, grated garlic, salt, and pepper. Mix until well combined and slightly emulsified. This simple dressing brings brightness and balance to the salad.
  4. Add the cooled lentils to the bowl of fresh ingredients. Pour the dressing over the mixture and toss gently to coat evenly. Refrigerate for at least 2 hours to allow flavors to blend beautifully.

Notes

  • I always let the salad chill overnight because the flavor becomes deeper and more balanced.
  • I avoid overcooking the lentils so they stay firm and not mushy.
  • I taste the salad after chilling and sometimes add extra lemon juice for brightness.
  • I use very fresh herbs because they truly make the recipe shine.
  • I drizzle a little extra olive oil before serving for added richness.