Lentil tabbouleh with cumin

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
For a change from the traditional tabbouleh with it's bulgur or couscous base, why not try it with lentils? In this gluten-free salad with a unique texture, pumpkin seeds and sunflower seeds add a touch of crunch and the cumin vinaigrette adds a kick of flavour. It's a balanced and colourful lunch that'll make your colleagues jealous!
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How it's made

Ingredients

  • 1/2 cup of green lentils, rinsed
  • 1 cup of water or vegetable broth
  • 1 small yellow onion, finely minced
  • 1 bunch of parsley, finely chopped
  • 8 cherry tomatoes, each quartered
  • 1/2 cup of
  • 1/4 cup of
  • 2 cloves of garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • 1 teaspoon of

Directions

  1. In a large saucepan, brin the lentils to a boil in the water or vegetable broth. Cook for 15 minutes. Drain and set aside.
  2. While the lentils are cooking, prepare the other ingredients. Mix the garlic, lemon juice, olive oil and cumin together to make the vinaigrette.
  3. Transfer the lentils to a bowl and add all the other ingredients. Toss with the dressing and season generously with salt and pepper.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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