Green Lentil Tabbouleh

Salma Hage

"The Middle Eastern Vegetarian Cookbook"

In this recipe from her 2017 James Beard Award-winning book, The Middle Eastern Vegetarian Cookbook, Salma Hage tosses together a versatile take on tabbouleh. It is delicious served on its own or combined with starches like quinoa or couscous for a substantial salad. 

Yield

2 servings

Ingredients

  • 1/2 cup (3 1/2 oz or 100 g) green lentils, rinsed
  • 1 cup (8 fl oz or 250 ml) vegetable broth
  • 1 onion, finely chopped
  • 1 small bunch parsley, leaves finely chopped
  • 8 cherry tomatoes, quartered
  • 2 garlic cloves, finely chopped
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon Lebanese 7-Spice Seasoning
  • 1 teaspoon ground cumin
  • Salt and pepper

Method

Cook the lentils in the vegetable stock for 10 minutes, or as directed on the package. Add more broth if needed. Drain well. Transfer to a bowl and add all the remaining ingredients.

Mix together well, season with plenty of salt and pepper, and serve.

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Green Lentil Tabbouleh is excerpted from The Middle Eastern Vegetarian Cookbook by Salma Hage. Copyright ©2016 . Photographs by Liz and Max Haarala Hamilton. Reproduced by permission of Phaidon Press.


https://www.jamesbeard.org/recipes/green-lentil-tabbouleh