Lentil Tabbouleh is a wonderfully bright and refreshing dish that comes to us from the rich traditions of Middle Eastern cuisine, particularly the Lebanese culinary repertoire.In this version of Tabbouleh, the lentils bring a hearty and protein-rich element to the salad, giving it a unique texture and earthy flavor that perfectly complements the freshness of the greens and vegetables. This deviation from traditional bulgur makes a great alternative for those on a gluten-free diet.
15mlpomegranate molasses (can be replaced with honey or narsharab)
50mlolive oil extra-virgin
Instructions
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.
Prepare the cucumbers: remove the ends and seeds, cut into long thin slices, then into small cubes.
Repeat the process with the tomatoes: remove the core, cut into slices and cubes.
Cut the red onion into small to medium cubes.
Tear the mint leaves from the stems, slice thinly. Separate the leaves from the stems of the parsley, chop finely.
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.
Assemble the salad: transfer the lentils, vegetables and greens into a dish, pour the dressing, season with salt and pepper, mix.