Lentil Tabbouleh

  • 1 c. lentils
  • 2 tsp. miso paste or 1 tsp. salt
  • 1 c. chopped flat leaf parsley
  • 1 c. chopped baby spinach
  • 1 large tomato, coarsely chopped
  • 3-4 radishes, sliced and chopped
  • 2 T. lemon juice
  • 2 T. extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper

Combine the lentils and miso paste or 1 teaspoon salt with 3 cups of water in a medium saucepan. Bring to a boil, cover tightly, and simmer for 15 minutes or until the lentils are tender. Do not overcook — you want the lentils to keep their shape. Drain, if needed, and set aside to cool.

Place the parsley, spinach, tomato, and radishes in a large serving bowl. Set aside.

In a small resealable jar, combine the remaining ingredients (lemon juice through pepper); shake well to combine. Toss the dressing with the vegetables and the cooled lentils until the vegetables and lentils are well-coated. Chill until ready to serve.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.