Lentil ‘Tabbouleh’

lentil ‘tabbouleh’
From Stonesoup
serves 2

Tabbouleh is a wonderfully fresh Lebanese salad traditionally made with burghul (cracked wheat). This gluten-free version not only tastes super fresh, it’s also higher in protein.

In the photo I’ve used red lentils, but any lentils can be used.

1/2 cup (125g / 5z) lentils, rinsed
2 tablespoons rice vinegar
1 bunch flat leaf parsley
handful mint leaves
small handful natural almonds

1. Place lentils in a medium saucepan and cover generously with water. Bring to the boil.

2. Simmer for 5-10 minutes or until lentils are al dente. Drain and rinse under cold running water. Drain thoroughly.

3. Meanwhile, combine vinegar with 3 tablespoons extra virgin olive oil. Season.

4. Finely chop the parsley stems and coarsely chop the leaves.

5. Toss drained lentils in the dressing with the herbs. Serve with almonds sprinkled over.

VARIATIONS

short on time? – use a drained can of lentils.

traditional tabbouleh – replace lentils with burghul that has ben soaked in water for a few hours then drained and tossed in the dressing.

different lentils – French style or ‘puy’ lentils will need to be simmered a little longer, around 15 minutes.

split-peas – use green or yellow split peas. Simmer for 25-35 minutes or until tender.

no rice vinegar? – lemon juice, sherry vinegar or white wine vinegar are all good substitutes.

more substantial – to turn this into a meal on its own, just double the almonds or toss in some cooked protein like grilled chicken thighs or a drained can of tuna. Also lovely with a poached or fried egg.

nut-free – replace the almonds with a handful of halved cherry tomatoes or sun dried tomatoes.

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