Green Lentil Tabbouleh Salad | Nutritious Middle Eastern Lunch
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35 min
Quick
Sezamo
O reinterpretare hrănitoare a clasicului tabbouleh libanez, în care lintea verde înlocuiește bulgurul pentru un plus de proteine și fibre, combinată armonios cu mult pătrunjel proaspăt, mentă, legume crocante și un dressing înviorător de lămâie și ulei de măsline.
Preparation method
Preparing the lentils and vegetables
Rinse the green lentils thoroughly under cold running water. Place the lentils in a pot with cold water and a pinch of salt. Simmer over medium heat for about 20 minutes, until tender but still firm to the bite (al dente). Drain the water and let the lentils cool completely to room temperature.
Wash and thoroughly dry the herbs. Finely chop the fresh parsley and mint leaves. Quarter the plum cherry tomatoes, cut the cucumber into small dice, and thinly slice the spring onions.
Assembling and seasoning
In a small bowl, prepare the dressing: mix the extra virgin olive oil with freshly squeezed lemon juice, ground cumin, sea salt, and ground black pepper, whisking gently with a fork to emulsify.
Chef's tip
Dry the herbs completely after washing, preferably in a salad spinner; dry herbs absorb the dressing better and keep their crisp texture.
The salad keeps wonderfully in the fridge for up to 2 days in an airtight container, becoming even tastier as the lentils absorb the lemon and olive oil flavours.
15 min
Quick
