Photo of Lentil tabbouleh by WW

Lentil tabbouleh

Total Time
1 hr 10 min
15 min
25 min
Tabbouleh is a classic and well-loved Middle Eastern salad, but this version offers a twist, using lentils as the base instead of the traditional bulgur. Since lentils are the star of this dish, opt for green or brown ones, which have a firmer texture and hold their shape better once cooked. We chose to use an English cucumber here so you could skip peeling it. This salad pairs well with roast chicken, lamb, or fish or you can spoon it into pita for a tasty fiber-rich sandwich. Chopped fresh mint and crumbled feta cheese would make tasty additions to this recipe.


Dried lentils

1 cup(s), rinsed and picked over to remove debris


2½ cup(s)

Plum tomato

2 medium, diced (about 1 cup)

Olive oil

2 Tbsp, extra virgin

Red onion

¼ cup(s), chopped

Table salt

¾ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

English cucumber

1 cup(s), diced

Fresh parsley

cup(s), chopped

Fresh lemon juice

2 Tbsp


  1. Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.
  2. Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt, and pepper until well-mixed; let stand while lentils cook, tossing occasionally.
  3. Drain lentils; set aside to cool.
  4. Add cooled lentils, cucumber, parsley, and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day.
  5. Serving size: 3/4 cup