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Green Lentil Bulgur Tabbouleh
Abdelaziz

Green Lentil Bulgur Tabbouleh

A hearty tabbouleh with green lentils, bulgur, parsley, mint, tomato, and cucumber that holds well for packed lunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 3/4 cup dried green lentils 150 g, rinsed
  • 3 cups water for the lentils 720 ml
  • 3/4 cup fine or medium bulgur 105 g, dry
  • 1 cup boiling water for the bulgur 240 ml
  • 3 tablespoons extra-virgin olive oil 45 ml
  • 1/4 cup lemon juice 60 ml
  • 3/4 teaspoon salt adjust to taste
  • 2 medium tomatoes about 10 oz (300 g), diced
  • 1 large cucumber about 10 oz (300 g), diced
  • 2 cups fresh parsley about 4 oz (120 g), finely chopped
  • 1/2 cup fresh mint finely chopped
  • 4 whole scallions thinly sliced

Method
 

  1. Bring the lentils and water to a boil, then simmer 20 to 25 minutes, until tender but still holding their shape. Drain well.
  2. While the lentils cook, put the bulgur in a large bowl, pour the boiling water over it, cover, and rest 20 minutes. Drain any water that remains.
  3. Add the warm lentils to the bulgur with the olive oil, lemon juice, and salt. Toss and cool 10 minutes.
  4. Fold in the tomatoes, cucumber, parsley, mint, and scallions. Taste and adjust the salt and lemon.

Notes

Nutrition values are estimates per serving.
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