Lentil tabbouleh

Lentil tabbouleh


- 150 g (5  ² ⁄ ₇ oz) green or brown lentils - 1 red onion - 2 tomatoes - 2 cucumbers - mint bundle - bunch of parsley - 4-5 stalks of green onion - pinch of zira - 15 ml (1 tbsp.) pomegranate molasses (can be replaced with honey or narsharab) - 50 ml (3 ⅜ tbsp.) olive oil extra-virgin

Soak the lentils, then drain and put them in a saucepan. Add the water and salt, bring to the boil, then reduce the heat and simmer for 13-14 minutes. Drain, rinse the lentils under cold water and leave in a colander.

Step 1.

Prepare the cucumbers: remove the ends and seeds, cut into long thin slices, then into small cubes.

Step 2.

Repeat the process with the tomatoes: remove the core, cut into slices and cubes.

Step 3.

Cut the red onion into small to medium cubes.

Step 4.

Tear the mint leaves from the stems, slice thinly. Separate the leaves from the stems of the parsley, chop finely.

Step 5.

Make the dressing: squeeze juice from lime, mix with olive oil, chop green onions and add, add zira and pomegranate molasses, mix all the ingredients of the dressing well.

Step 6.

Assemble the salad: transfer the lentils, vegetables and greens into a dish, pour the dressing, season with salt and pepper, mix.

Step 7.

Garnish with mint leaves. Ready to serve!

Step 8.


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