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| Prep Time | 15 minutes, plus 8 hours for soaking lentils |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 cup brown lentils soaked overnight, or at least 8 hours
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup olive oil extra virgin
- 1 teaspoon salt
- 1 cup fresh chives chopped
- 1 cup fresh parsley chopped
- 1/2 cup fresh mint chopped
- 1 English cucumber seeded and medium diced
- 2 large tomatoes seeded and chopped
- black pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Drain and rinse lentils. Place them in a pot with enough water to cover plus one inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until cooked through but not mushy. Drain any excess water and pour the lentils into a large bowl.
- While still warm, add the olive oil, lemon juice, and sea salt, and stir to combine. Allow to stand at room temperature for about 1 hour to cool.
- Add the chives, parsley, mint, cucumber, tomatoes, and salt and pepper to taste. Serve immediately or cover and refrigerate. The flavor will improve as the salad sits for a few hours.
Recipe Notes
Recipe adapted from the Barefoot Contessa at http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154, 2001 by Ina Garten.