Lentil Tabbouleh, a specialty of some villages in the Shouf and West Bekaa regions, is made with lentils instead of bulgur wheat. This healthy salad is gluten free, rich in protein and suitable for vegetarians and vegans.
Serves 5 200 calories/serving
• 2 cups lentils, boiled • 2 garlic gloves, crushed • 2 tomatoes, finely chopped • ¼ bunch parsley, finely chopped • 2 tbsp extra virgin olive oil • The juice of 1 lemon • 1 tsp salt • Optional: ½ tsp ground cumin • Optional: the juice of half a bitter orange
(Bou Sfeir or Zeffer Oranges)
In a bowl, mix the lentils with the lemon juice, crushed garlic and salt (and cumin according to preference). Add the chopped parsley and tomatoes to the mix and stir well. Serve cold.