Lentil Tabbouleh Recipes
BEETROOT & LENTIL TABBOULEH
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 15m
Number Of Ingredients 12
Steps:
- Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste - you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
LENTIL TABBOULEH
I love tabbouleh, and this recipe is really refreshing to enjoy on a hot summer's day. The recipe comes from the July 2009 issue of Good Housekeeping. This makes 12 side-dish servings or 6 main-dish servings. The cooking time is actually the time needed for cooking, cooling and refrigerating.
Provided by TasteTester
Categories Grains
Time 3h25m
Yield 10 cups, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.
- Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.
- In large bowl, whisk lemon juice, oil, 1/2 - 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.
- Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.
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