Lentil Tabbouleh Salad

This Lentil Tabbouleh Salad recipe is made with green lentils, cucumbers, green onion, cherry tomatoes, fresh parsley and mint all tossed in a perky homemade lemon vinaigrette.

Lentil Tabbouleh is a cold lentil salad that makes a perfect side dish to serve with chicken, fish, soup, salad, sandwiches, or enjoy it on its own as a light main for lunch or dinner. 

Why You Will Love This Recipe

• Wholesome Ingredients. This lentil tabbouleh is made with nourishing ingredients like dried lentils, fresh organic produce and a perky lemon vinaigrette.
• Quick and Easy.  This salad comes together in about 30 minutes start-to-finish.
• Great Tasting. It has a great combo of flavors that your whole family will love.

Ingredients and Substitutions

• Dried lentils.  I use either green or French green lentils for this salad because they hold their shape better than orange lentils.
• Cucumber.  Crispy cucumber add a lot of crunch to this salad. You can use garden cucumber, English cucumber or Persian cucumber. If I use a garden cucumber, I will usually peel it and remove the seeds using a spoon before slicing it. English and Persian cucumber have thinner skins and fewer seeds and taste less bitter.
• Cherry tomatoes.   I use cherry tomatoes for this salad because I like the flavor and texture of them, but you could also use chopped Roma or any other garden variety of tomato you like.
• Green Onion. We use green onion, but you can use red onion if you like. To mellow the flavor of red onion, soak the sliced onion in a cup of water while you finish preparing the salad. Soaking onions for a few minutes in water mellows the flavor quite a bit and is less offensive for those who aren’t a fan of onions.
• Fresh Herbs. We use both fresh parsley and fresh mint. They both add a lot of Parsley adds a pop of freshness and nutritional benefits. You can use either flat-leaf or curly parsley for this salad. 
• Lemon Vinaigrette.  This salad is tossed with a delicious and easy-to-make Lemon Vinaigrette. You could also use our Greek Salad Dressing, Lemon Olive Oil Vinaigrette, Creamy Italian Salad Dressing, or Red Wine Vinaigrette.

Find printable recipe with measurements below.

How To Make Lentil Tabbouleh

1. Cook lentils.  Place the dried lentils in a colander and rinse with cold water.  Add the lentils, garlic, bay leaf to a saucepan and cover with the water. Bring to a boil, and hen reduce heat and simmer for about 15 minutes or just until tender. Don’t overcook. Remove from heat and drain.  Transfer to a bowl and set aside to cool.
2. Make Dressing.  While the lentils are cooking, blend the ingredients for the dressing in a mason jar.
3. Prep Ingredients. Chop the green onions, tomatoes, cucumber and herbs.
4. Toss salad. After the tomatoes, cucumber, onion, mint and parsley to the bowl with the lentils.  Gently toss with dressing.  Season with salt and freshly ground black pepper to taste. Best if chilled for up to an hour before serving.

Can I Make This Salad Ahead Of Time?

This is a great salad to make ahead of time. Just cook the lentils, make the dressing and chop the tomatoes, cucumbers, and green onions. Store everything separately in airtight containers until you’re ready to toss the salad together. Chop the herbs just before adding them to the salad.

How To Store Leftovers

1. Store leftovers in an airtight container in the refrigerator. If properly stored, the tabbouleh should last 3-5 days.

More Legume Salad Recipes

• Greek Lentil Salad
• Lentil Quinoa Salad
• Mediterranean Lentil Salad
• Italian White Bean Salad
• Mediterranean Bean Salad

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Yield: 4 servings

Lentil Tabbouleh Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

This Lentil Tabbouleh Salad recipe is made with green lentils, cucumbers, green onion, cherry tomatoes, fresh parsley and mint all tossed in a homemade lemon vinaigrette. 

Ingredients

• 1 cup green lentils
• 2 cups water
• 2 garlic cloves, peeled and minced
• 1 tablespoon extra-virgin olive oil
• 1 bay leaf
• 1-1/2 cups Persian cucumber, finely chopped
• 3 green onions, finely chopped
• 14 cherry tomatoes, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped

For the Lemon Vinaigrette

• 1/4 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon shallot, finely minced
• 1 garlic clove, peeled, smashed and minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Add the dry lentils, minced garlic, bay leaf and olive oil to a saucepan.
2. Add the water and bring to a boil. Reduce heat to low and place lid on pan. Simmer for 15 minutes. Remove from heat and transfer to a bowl to cool. You can also place the bowl in the refrigerator to stop the cooking process. To test for doneness, use fork, remove a few lentils to check doneness - you want the lentils to still be firm but cooked.
3. After the lentils have cooled, add the finely chopped cucumbers, tomatoes, green onions, parsley and mint to the bowl with lentils and toss.
4. Drizzle dressing over salad and toss.
5. Season with salt and freshly ground black pepper to taste.
6. Best if refrigerated for 15-20 minutes before serving.

For the Vinaigrette

1. Add all of the ingredients to a blender and blend for a few seconds for a smooth consistency. You can also add the ingredients to a wide-mouth mason jar and use a stick blender (immersion blender) to blend the ingredients.
2. You can also add all of the ingredients to a bowl and whisk together using a wire whisk, or add everything to a mason jar, seal the lid and shake vigorously.
3. Store in an airtight container in the refrigerator. If properly stored, the dressing should last up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 363Total Fat: 31gSaturated Fat: 4gUnsaturated Fat: 26gSodium: 614mgCarbohydrates: 18gFiber: 6gSugar: 4gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.