Lentil Tabbouleh

from Side Dishes: Creative and Simple by Chef Didi Davis

Serves 6

Bright with lemon juice, tabbouleh is traditionally made with bulgur and garnished with an abundant amount of chopped parsley and mint. This version substitutes lentils for the bulgur and adds bits of diced tomato. Serve this fresh-tasting dish with lamb, chicken, fish, and burgers of any flavor.

1 1/2 cups lentils
1 bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
Cornish Sea Salt
1 cup chopped fresh parsley 1
/2 cup chopped fresh mint 1
/4 cup (packed) sliced scallions
3 tablespoons extra-virgin olive oil
Freshly ground Sarawak Black Pepper
1/2 cup fresh lemon juice (about 1 1/2 large lemons)
3 small-medium tomatoes (about 1/2 pound), cored and diced

Place the lentils in a medium saucepan, cover with water, add the bay leaf and thyme and bring to a boil. Simmer over medium heat 10 minutes. Add 1 teaspoon salt and simmer 5 to 10 minutes more, or until tender. Drain, discard the bay leaf, transfer to a medium serving bowl and cool to room temperature.

Add the parsley, mint, scallions, oil, 1 teaspoon salt and lots of pepper. Mix well to coat the lentils with oil. Add the lemon juice and toss to mix. Add the tomatoes and mix in.

Marinate in the refrigerator for 1 to 2 hours. When ready to serve, toss and correct the seasonings, adding more salt, pepper, and lemon juice as needed, then serve.

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