Tabbouleh Lentil Salad Recipe
Summary
Cooking Time1 Hr 15 MinDifficulty LevelMedium
Ingredients
| Water | 4 Cup (16 tbs) | |
| Lentils | 1 Cup (16 tbs), dried | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| Cracked wheat | 3/4 Cup (16 tbs), uncooked | |
| 1/4 cup plus 2 tablespoons lemon juice | ||
| 1/4 cup plus 2 tablespoons canned vegetable or chicken broth, undiluted | ||
| Olive oil | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Parsley | 3/4 Cup (16 tbs), chopped | |
| 1/4 cup plus 2 tablespoons chopped fresh mint | ||
| 2 cups seeded, diced unpeeled tomato | ||
| Leaf lettuce leaves | 4 | |
| 3/4 cup plus 2 tablespoons plain nonfat yogurt | ||
Directions
Combine first 3 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in bulgur; cover and simmer 15 minutes or until lentils are tender.
Drain well; spoon into a large bowl.
Combine lemon juice and next 5 ingredients; stir with a wire whisk.
Add to lentil mixture; toss well.
Cover and let stand at room temperature 1 hour, stirring occasionally.
Stir in parsley and mint.
Cover and chill 2 hours.
Stir in tomato.
Cover, reduce heat, and simmer 10 minutes.
Stir in bulgur; cover and simmer 15 minutes or until lentils are tender.
Drain well; spoon into a large bowl.
Combine lemon juice and next 5 ingredients; stir with a wire whisk.
Add to lentil mixture; toss well.
Cover and let stand at room temperature 1 hour, stirring occasionally.
Stir in parsley and mint.
Cover and chill 2 hours.
Stir in tomato.
Chef
