Top 9-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


  1. 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.
  2. In a small bowl, whisk together oil, vinegar and salt.
  3. Transfer lentils to a large serving bowl. Add parsley, tomato, cucumber, green onions and dill. Pour oil mixture over top and toss to combine.
  4. Serve at room temperature or cover and refrigerate for 2 hours to serve cold.

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