Recipe courtesy of Whole Foods Market.
A special thanks for their support of the markets!
Traditionally made with the grain bulgur, tabbouleh salad is full of fresh herbs and vegetables. This recipe substitutes lentils for bulgur, creating a delicious recipe that's gluten free, vegan, and full of protein and fiber. For best flavor, refrigerate the finished recipe at least two hours before serving.
2 ½ cups lentils, any variety
2 tablespoons white wine vinegar (for boiling)
4 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
½ tablespoon salt
¾ tablespoon black pepper
10 fresh mint leaves, chopped
4 tablespoons fresh parsley, chopped
1 large tomato, any variety
¼ cup green onion, chopped
½ large cucumber, peeled and diced
Boil 4 cups of water with the 2 tablespoons white wine vinegar (for boiling). Add the lentils and cook until softened, then drain and rinse with cold water.
In a large salad bowl, combine all other ingredients. Toss to combine, then refrigerate at least two hours before serving.