Recipe By Bibi
Rating
Published Aug 8th
Prep 20m Cook 10m Additional 1h Ready In 1h 30m
Servings 8 servings Calories 171.9

Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.

Recipe Ingredients

  • 1 (14.5 ounce) can vegetable stock
  • 7 ounces red lentils, picked over and rinsed
  • 1 cup minced fresh parsley
  • ½ cup minced fresh mint
  • 2 medium chopped green onions, white and green parts separated
  • 2 medium Roma tomatoes, seeded, diced
  • ¼ cup extra-virgin olive oil
  • 1 medium lemon, zested and juiced
  • salt to taste (optional)

Cooking Directions

  1. 1 Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
  2. 2 Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
  3. 3 Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
  4. 4 Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

Nutrition Facts

  • Calories 171.9
  • Carbohydrate 19.3 g
  • Fat 7.8 g
  • Fiber 5.2 g
  • Protein 7.8 g
  • Saturated Fat 1 g
  • Sodium 113.6 mg
  • Sugar 2.2 g

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Chef's Notes

Store any leftovers covered, in the refrigerator, 2 to 3 days.

Reviews

  1. This is so delicious! I added lime juice, black pepper, and cilantro, taking the recipe to new heights. My new fav salad side!
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