Red Lentil Tabouli Salad
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This healthy and tasty Red Lentil TabouliSalad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on Traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free.
Red Lentil Salad
I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking.
What is Tabouli?
Have you tried tabouli salad (also known as tabbouleh) before? If you haven’t yet, you’re in for a treat! Tabouli is a classic Lebanese salad made with fresh and flavorful herbs and veggies.
Traditionally tabouli is made with bulgur wheat which is a gluten containing grain. But in this recipe, I’m sharing a version that substitutes red lentil for bulgur. This colorful red lentil salad is a winner! Vegan + gluten free.
What you Need to Make Red Lentil Salad:
(Check full recipe below, for quantities)
- red lentils
- olive oil
- lemon juice
- pomegranate molasses
Why you’ll love this quinoa tabbouleh salad
This quinoa tabbouleh salad is:
- Super fresh
- Bright and flavorful
- & SO tasty!
How to Make Red Lentil Salad- Gluten Free Tabouli
- Start by soaking red lentils in hot water for 10-20 minutes. Then strain and rinse with cold water until lentils are nice and cold.
- While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
- Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
- Mix. Taste. Adjust salt and lemon if needed.
- Serve and Enjoy!