Puy Lentil Tabbouleh

Healthy and tasty, this Puy Lentil Tabbouleh salad is high in protein and full of Middle Eastern flavours.

Tabbouleh is a classic, traditional Middle Eastern salad typically made with bulgar wheat, which is commonly eaten as an appetiser or with falafel and pita. It is filled with flavours and texture, while having a perfect balance of acidity and freshness which make it a delicious, must-try salad.

This salad uses a variety of herbs and vegetables, including tomatoes and cucumbers. Parsley is a vital part of the dish which provides freshness along with lots of flavour, and traditionally it is one of the main ingredients of the dish. The variation we make to this salad is by substituting another main ingredient to be puy lentils instead of the bulgar wheat. This makes the salad healthier and more filling as lentils provide more protein and nutrients, and it adds an interesting element as puy lentils keep their shape whilst still being tender and firm when eating.

The flavours of this salad come from the staples of Middle Eastern cuisine, za’atar powder, lemon and mint. This combination helps provide the true Middle Eastern flavours, but don’t take anything away from the natural flavour of the vegetables. The lentils provide their own unique texture and earthiness, which along with the crunch of the cucumber and juiciness of the tomato provide a great salad which can be eaten by itself as a meal, or as a side salad with burgers or falafels.

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Step by step pictures of the recipe :

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Helpful Tips and Tricks to make Puy Lentil Tabbouleh :

• Remember to cook lentils to al-dente. It only takes about 20-25 minutes, depending on the size of the lentils.
• Soaking the lentils beforehand will shorten the cooking time. But if you are short of time you can just wash them and boil directly without soaking.
• Zest the lemon before cutting it. It is very difficult to zest a lemon after juicing it.
• It tastes great as leftovers the next day because the lentils marinate in the lemon dressing and often taste even better

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Puy Lentil Tabbouleh

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1/2 cup Puy lentils
• 1/2 cup cucumber, deseeded and finely diced
• 1/2 cup tomatoes, deseeded and finely diced
• 1 bunch flat parsley, finely chopped
• 1/2 bunch mint leaves, chopped
• 1 bunch spring onions, sliced
• 1 cup mixed cherry tomatoes, sliced in half
• 3 tbsp olive oil
• 3-4 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp za'atar powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 vegetable stock cube

method

1. Rinse the Puy lentils and let it soak overnight.
2. Place in a pan with double the volume of water and add a stock cube. Bring to a boil and cover, then reduce the heat and let it gently simmer for 15-20 minutes until the lentils are just tender. Drain and keep aside to let them cool slightly. 
3. Season the lentils with salt, pepper, and za'atar powder. Stir in the the lemon juice, zest and olive oil then leave the lentils to fully cool down. 
4. Stir in the chopped tomatoes, cucumber, parsley, mint and spring onions. Taste and adjust the seasoning accordingly. Chill until ready to serve. 
5. Garnish with cherry tomatoes and serve.

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