Lentil Tabouleh

Lentil Tabouleh


1 person made this

Tabouleh is usually made with bulgur (cracked wheat) but this recipe uses small lentils for a nice change. Use Puy lentils if you can find them.

Serves: 4 

  • 100g small green lentils
  • 1 cinnamon stick
  • 2 sprigs thyme
  • 2 cloves garlic, peeled and lightly smashed
  • 1 small brown onion, peeled and quartered
  • 1/2 cup mint leaves, chopped
  • 2 cups flat-leaf parsley, chopped
  • 3 onion shallots, peeled and chopped
  • 2 tomatoes, seeded and chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60ml) extra virgin olive oil
  • juice of 1 lemon
  • cos lettuce, to serve

Preparation:20min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:55min 

  1. Put the lentils into a small pot, cover with twice their volume of cold water, then add cinnamon, thyme, garlic and onion. Bring to the boil then lower the heat and simmer until the lentils are just tender, about 15 minutes. Drain well and let cool, discarding the spices.
  2. Combine the lentils in a large bowl with all the remaining ingredients except for the lettuce. Season with salt and pepper to taste and toss to combine.
  3. Stand mixture for 10 minutes to allow flavours to develop then serve on a bed of lettuce leaves.

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