Top 8-Free Lentil Tabbouleh
Vibrant tabbouleh is usually made with bulgur, a wheat grain. But we’ve replaced this main ingredient with protein-rich lentils. It makes a delicious accompaniment to grilled meat, like chicken shawarma, which is popular street food in Turkey, Lebanon and Israel. Photo: Andrew Grinton
Makes: 4-6 servings
Free of: gluten and all top allergens
- 1 cup dry brown lentils, rinsed
- 2 1/2 cups water
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 1/2 cups chopped curly leaf parsley
- 1 vine tomato, diced
- 3/4 cup diced cucumber
- 2 green onions, trimmed and finely chopped
- 2 tbsp chopped fresh dill
- Add lentils to a medium pot and cover with the water. Bring to a boil. Reduce heat to low and simmer, uncovered, until tender, 25-30 minutes. Drain lentils and let cool.
- In a small bowl, whisk together oil, vinegar and salt.
- Transfer lentils to a large serving bowl. Add parsley, tomato, cucumber, green onions and dill. Pour oil mixture over top and toss to combine.
- Serve at room temperature or cover and refrigerate for 2 hours to serve cold.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes