Lentil Tabbouleh

Total Time
1 hr 10 min
15 min
25 min
Here’s the classic Middle Eastern salad with a new twist. It pairs well with roast chicken or lamb, or spoon it into pita for a tasty fiber-rich sandwich.


dry lentils

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


2½ cup(s)

plum tomato(es)

2 medium, diced (about 1 cup)

olive oil

2 Tbsp, extra virgin

uncooked red onion(s)

¼ cup(s), chopped

table salt

¾ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

English cucumber(s)

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 c


Chopped fresh mint and crumbled feta cheese would make tasty additions to this recipe (could affect SmartPoints value).

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