Lentil Tabouleh

Lentils add essential vitamins, minerals, and fiber to the diet, and they provide protein and sustenance that can replace meat in meals. When meat, a major source of saturated and trans fats in the diet, is replaced with a high-fiber food like lentils, the risk for heart disease is further decreased.

    This combination does not exist.

    Pita Bread 7" 2.0 Unit(s)

    Pita Bread 7"

    Puy Lentils 60.0 grams

    Puy Lentils

    Tomato 30.0 grams


    White Onion 15.0 grams

    White Onion

    Green Lime 50.0 grams

    Green Lime

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Mint Leaves 3.0 grams

    Mint Leaves

    Vegetable Stock By Let's Cook 120.0 ml

    Vegetable Stock By Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 609.0 kcal
    • |
    • Protein : 28.0 g
    • |
    • Fat : 13.0 g
    • |
    • Carb. : 118.0 g
    Boil the Lentils
    1. Use a sieve and rinse the lentils under cold running water.
    2. Get a saucepan that is A. Large enough : the lentils will triple in volume, B. Has a tight lid. Cook the lentils in the stock provided, you will need to add some water. Lentil to water ratio is 1g of lentils : 3ml of liquid.
    3. Cover the saucepan or pot, bring the liquid to a boil. Then bring it to a boil before reducing it to a simmer. Let the lentils cook for 15 – 20 minutes or until they are tender.
    4. Once the lentils are cooked, turn off the heat. Drain away any excess liquid. Salt the lentils at this stage.
    While the lentils are boiling
    1. Dice your onion and tomato.
    2. Fine chop the parsley and mint.
    3. Warm up the pita.
    4. Cut the lime in half.
    Compose the Salad and Serve
    Combine the lentils, tomatoes, onions, mint, parsley, lime juice, some extra virgin olive oil and seasoning in a bowl.
    And you lentil tabbouleh is ready to serve with the pita bread.