Description
Fresh, vibrant Lentil Tabbouleh made with parsley, tomatoes, mint, and lemon. This no-cook Mediterranean-style salad is light, filling, and ready in just 20 minutes.
Ingredients
1 can (15 oz / 240 g drained) lentils, rinsed and drained
½ pound (240 g) tomatoes, finely diced
3 packed cups flat-leaf parsley, finely chopped
¼ cup fresh mint leaves, finely chopped
4 scallions, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon salt
⅛ teaspoon black pepper
Instructions
Rinse and drain the lentils well, then transfer them to a large mixing bowl.
Add the diced tomatoes, chopped parsley, mint, and scallions.
Drizzle with olive oil and lemon juice.
Season with salt and black pepper.
Gently toss until everything is evenly combined.
Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.
Notes
Finely chopping the herbs is key for the best texture and flavor.
Letting the salad rest for 10–15 minutes helps the flavors meld beautifully.
This salad tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg