LENTIL TABBOULEH
I love tabbouleh, and this recipe is really refreshing to enjoy on a hot summer's day. The recipe comes from the July 2009 issue of Good Housekeeping. This makes 12 side-dish servings or 6 main-dish servings. The cooking time is actually the time needed for cooking, cooling and refrigerating.
Provided by TasteTester
Categories Grains
Time 3h25m
Yield 10 cups, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.
- Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.
- In large bowl, whisk lemon juice, oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
- Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #vegetables #vegetarian #grains #dietary #pasta-rice-and-grains #4-hours-or-less
You'll also love
Adil Naheem
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out delicious. I love the tangy dressing and the crunch of the almonds.
Nancy Corbin
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover lentils.
Shelley SC
[email protected]This is a great recipe for meal prep. It's easy to make ahead of time and it holds up well in the fridge.
Marisa Reniero
[email protected]I'm not a vegetarian, but I really enjoyed this lentil tabbouleh. It's a great way to get your daily dose of vegetables.
Iftikhar Kitehouse
[email protected]This is a delicious and nutritious dish. I love that it's packed with protein and fiber.
RILWANU ABDULLAHI ALTINE
[email protected]I made this for a potluck and it was a big hit. Everyone loved the unique flavor and the fact that it's a healthy dish.
Blessing Sacki
[email protected]I'm always looking for new ways to cook lentils, and this recipe is a keeper. It's easy to make and packed with flavor.
Kamala Shrestha
[email protected]This is a healthy and refreshing dish that is perfect for summer. I love the combination of lentils, vegetables, and herbs.
Md Bashu
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. I will definitely be making this again.
Simon Vaes
[email protected]I'm not a big fan of lentils, but I really enjoyed this dish. The lentils were cooked perfectly and the flavors were well-balanced.
Julie Hellwig
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out delicious. I love the tangy dressing and the crunch of the almonds.
Marjana Akther
[email protected]I made this last night and it was a hit! My family loved the combination of lentils, tomatoes, and herbs. It's a great way to get your daily dose of veggies.
Elijah Schwinnen
[email protected]This lentil tabbouleh is a delicious and healthy twist on the classic dish. The lentils add a nice protein boost and the fresh herbs give it a bright, flavorful taste.