Lentil Tabbouleh

From Good Housekeeping

Lentils, bulgur, and fresh vegetables in a minty, lemon dressing make a healthy warm-weather, side-dish salad.


Serves: 12

Yields: 10 cups

Total Time: 45 min


  • 6 cup(s) water
  • 1 cup(s) bulgur
  • 1 cup(s) French green lentils or brown lentils, picked over, rinsed, and drained
  • Salt (I use Sea Salt for mineral content)
  • Pepper
  • 1/3 cup(s) fresh lemon juice, plus lemon wedges for garnish
  • 2 tablespoon(s) olive oil
  • 6 large plum tomatoes, chopped
  • 1 medium (13- to 14-ounce) English (seedless) cucumber, peeled in alternating strips and chopped
  • 3  green onions, thinly sliced
  • 1 cup(s) packed fresh mint leaves, chopped


  1. In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well.
  2. Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 teaspoon salt. Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. Drain lentils well in colander.
  3. In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
  4. Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours or overnight. To serve, stir in mint and garnish with lemon wedges.

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