Lentil Tabouli Salad

Author: Sylvia Fountaine | Feasting at Home Blog

Yield: 5 


1-1/2 C lentils (preferably puy lentils or black lentils, but brown/green lentils will work)
4 Cups water
2 cups of finely chopped tomatoes
1 large bunch Italian Parsley- finely chopped (about 1-1/2 Cups)
1/3 C finely diced Red onion or shallot
1/4 C finely chopped fresh mint
1 tsp kosher salt
1 tsp cinnamon
2 tsp allspice
3 Tablespoons olive oil
1/4 C lemon juice and zest of one lemon
Cracked Pepper to taste


Note: Unlike other beans, you don’t need to soak lentils, however you can soak them beforehand (2-8 hours). It’s not necessary but will reduce the cooking time and can help with digestion. 

In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 20-25 minutes, or until just tender. Don’t let them get mushy. Strain and rinse with cold water until lentils are nice and cold.

While lentils are simmering. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.

Toss in rinsed cold lentils and mix in olive oil, lemon juice,½ of the zest, kosher salt, pepper, cinnamon and allspice. 

Mix and adjust salt and lemon if necessary, and let the flavors meld for at least 10 minutes. Chill until ready to serve. Garnish with remaining lemon zest.