By shahdan • May 8, 2019
Adding lentils to Tabboula, not only gives this classic salad a beautiful earthy flavour, but it also makes it filling and nutritious enough to be a complete vegan dish on its own, or delightful side dish served next to grilled protein.
- 1/2 cup brown lentils (soaked in water for 1 hour) - عدس بني
- 1/3 cup bulgur - برغل
- 1 cup parsley (finely chopped) - بقدونس
- 2 large tomato - طماطم
- 1 stalks spring onion - بصلة خضراء
- 8 leaves mint - نعناع
- 1/4 cup extra virgin olive oil - زيت الزيتون بكر
- 3 large lime (juiced) - ليمون بلدي
- 1/2 teaspoon dried mint - نعناع مجفف/ ناشف
- sea salt (to taste) - ملح البحر
Step by step
- Rinse pre-soaked lentils with fresh water, then place in a small saucepan, cover generously with water and place on medium heat until lentils are soft but not mushy. Drain water and set aside to cool.
- Wash bulgur with water. Place in a bowl. Cover with boiling water from a kettle and cover bowl. Within 30 minutes, bulgur will soften. Drain water and set aside to cool.
- In the meant time, finely chop parsley, tomatoes, spring onion and mint. Mix in a medium salad bowl.
- Mix dressing ingredients in a small jar.
- When lentils and bulgur have cooled, add to the salad bowl. Pour dressing over them and mix. Transfer to serving bowl and garnish with extra chopped tomatoes and fresh mint leaves.
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