Lentil tab­bouleh

Taste & Flavors - - FROM THE LAND -

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.

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