What lentils are best for lentil tabbouleh?

French green lentils, also called Puy lentils, are the best choice because they hold their shape and have a slightly peppery flavor. Black lentils and brown lentils also work well. Avoid red or yellow lentils, as they become mushy when cooked.

Why is my tabbouleh bitter?

Bitterness in tabbouleh is often caused by parsley that is not chopped finely enough or by using too much parsley. To fix it, add extra mint, a pinch of sumac, lemon zest, or a little extra salt to balance the flavors.

Can you make lentil tabbouleh ahead of time?

Yes, lentil tabbouleh can be made up to a day in advance. Preparing it ahead allows the flavors to meld and results in a beautifully marinated salad. Store it in an airtight container in the refrigerator for up to four days.

What is sumac and is it necessary for tabbouleh?

Sumac is a tangy, lemony spice made from dried and ground sumac berries. While it is highly recommended for its bright acidity without adding liquid, it is optional. If you do not have sumac, substitute half a teaspoon of lemon zest or a splash of wine vinegar.

Lentil Tabbouleh Recipe: A Fresh And Healthy Gluten-Free Salad

Name: Lentil Tabbouleh Salad (gluten free)
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 cup cooked lentils; ⅓ cup fresh lemon juice; ¼ cup extra-virgin olive oil; 2 bunches curly parsley; 10 mint leaves; ½ English cucumber, diced; ½ cup tomatoes, diced; ⅓ cup red onion, finely diced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon sumac; ½ cup uncooked French green or black lentils; 1 bay leaf; water

Ingredients

Scale

Main Ingredients
1 cup cooked lentils
⅓ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 bunches curly parsley
10 mint leaves
½ English cucumber, diced
½ cup tomatoes, diced
⅓ cup red onion, finely diced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sumac

Cooked Lentils (optional scratch preparation)
½ cup uncooked French green or black lentils
1 bay leaf
water

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Instructions

Main Instructions
1-Combine the lentils, lemon juice, and olive: Combine the lentils, lemon juice, and olive oil. Set aside.
2-Finely chop the herbs: Finely chop the herbs. Combine the herbs, cucumber, tomato, and onion in a mixing bowl. Stir in the lentils.
3-Season to taste with the sumac, salt: Season to taste with the sumac, salt and pepper right before serving.

Cooked Lentils (optional)
4-In a medium saucepan, combine the lentils,: In a medium saucepan, combine the lentils, bay leaf, and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 15 to 18 minutes or until tender but not mushy. Drain and let cool.

Last Step:

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Prep Time: 10 min
Cook Time: 0 min
Method: no_cook

Nutrition

Calories: 136
Sugar: 2
Fat: 9
Carbohydrates: 11
Fiber: 4
Protein: 4