Lentil Tabbouleh

Serves 6

Lentils

1 cup dried lentils, preferably Le Puy green lentils, rinsed well
2 garlic cloves, pressed and allowed to sit for 10 minutes
1 Turkish bay leaf or ⅓ of a California bay leaf
¼ teaspoon sea salt
½ cup Basic Lemon Vinaigrette (recipe here)

Salad

1 small cucumber, peeled, seeded, and diced small
12 cherry tomatoes, halved
¼ cup chopped fresh spearmint
½ cup chopped fresh flat-leaf parsley leaves
¼ teaspoon sea salt
Freshly ground black pepper
Dash of lemon juice

  1. Combine the lentils, garlic, and bay leaf in a saucepan and cover with 2 cups of water. Bring to a boil, then cover, lower the heat, and simmer for 15 minutes. Stir the salt into the lentils, cover, and continue to simmer for another 5 to 10 minutes, until the lentils are tender. Drain the lentils and discard the bay leaf. Place them in a large bowl.

  2. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.

  3. Stir in the cucumber, tomatoes, spearmint, and parsley. Before serving, season with salt, freshly ground black pepper, and a squirt of lemon juice.

Sources:

  1. Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.