Ingredients
Equipment
Method
Preparation Steps:
- Gather all your ingredients on a clean surface. Drain and rinse the canned brown lentils under cold water to remove any excess sodium and preserve their flavor. Allow them to drain well in a colander.
- While the lentils are draining, finely chop the purple onion, ensuring that the pieces are small enough to blend well with the other ingredients. Next, slice the cherry tomatoes in half and dice the cucumber into bite-sized pieces.
- In a large mixing bowl, combine the drained lentils, chopped onion, halved cherry tomatoes, and diced cucumber. Toss gently to mix the ingredients evenly.
- Sprinkle the chopped mint and parsley over the lentil mixture. Gently fold them into the lentil base.
- In a small bowl, whisk together the olive oil and freshly squeezed lemon juice. Season with salt and black pepper to taste.
- Pour the dressing over the lentil and vegetable mixture. Toss everything together until well combined, ensuring that each ingredient is coated with the dressing.
- For the best flavor, let the Lentil Tabbouleh sit for at least 30 minutes in the refrigerator. When you’re ready to serve, spoon the salad into a serving dish and enjoy it alongside warm pita bread.
Notes
- Prepare the salad a day in advance for deeper flavors.
- Store leftovers in an airtight container for up to three days.
- Keep pita bread separate until ready to serve for crispness.