Lentil Tabbouleh
A fibre-packed levantine salad — lentils and bulgur tossed with masses of parsley, tomato and lemon.
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- Prep
- 15 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
- Cooked lentils150 g
- Cooked bulgur60 g
- Flat-leaf parsley50 g
- Tomato100 g
- Cucumber60 g
- Red onion20 g
- Olive oil15 g
- Lemon juice15 g
Method
- 1
Combine the cooked lentils and bulgur in a large bowl.
- 2
Add the parsley, tomato, cucumber and red onion.
- 3
Whisk the olive oil with the lemon juice, a pinch of salt and a grind of black pepper.
- 4
Pour the dressing over the salad and toss thoroughly.
- 5
Rest 10 minutes for the flavours to meld, then serve.