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Vegan Protein | Lentil Tabbouleh Salad

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Lentil tabbouleh salad

This is a vegan protein rendition of tabbouleh that is gluten-free! Filling lentils are paired with summer tomatoes, lemon, mint, and parsley and a unique combination of spices. The textures and mixed palate will fill you right up ;) The colors look beautiful and make a great appetizer for an easy meal. Lentils are a great source of protein for vegan lovers. You couldn't ask for anything fresher and healthy. Are we in a dream? 


1. Soak lentils in cold water 8 hours, or overnight.

TIP | Soaking the lentils beforehand will not only shorten the cooking time, but will prevent any bloating or tummy issues. Soak them in cold water for about 8 hours, or overnight, then boil them and check them after 20 minutes.

2. Cook lentils to al-dente for about 20 -30 minutes, depending on the size of the lentil. You don’t want mushy lentils!

3. In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 20-25 minutes, or until just tender. Strain\ and rinse with cold water until lentils are nice and cold.

4. While lentils are simmering. Finely dice tomatoes, onion, parsley, and mint, and place in a medium-sized bowl.

TIP | How to dice tomatoes

5. Toss in rinsed cold lentils and mix in virgin olive oil, lemon juice, ½ of the zest, kosher salt, pepper, cinnamon and all-spice. (Don’t be tempted to leave the spices out, trust me, they work well!!)

6. Miix. Adjust salt and lemon if necessary, and let the flavors meld for at least 10 minutes. Chill until ready to serve. Garnish with remaining lemon zest.

5. Squeeze the wheat by handfuls, removing all the water, and add to the salad. 

6. Pour lemon juice, salt, adding the olive oil last, and mix well. Adjust seasoning and olive oil to taste. Pepper is optional. 

TIP | Leave your lemons at room temperature and roll them firmly on the counter with the palm of your hand to produce more juice.


½ cup lentils
4 cups water 
1 bunch Italian parsley
¼ cup mint leaves
4 medium tomatoes
¼ red onion or shallot
2 tablespoons dried mint


¼ cup lemon juice

3 tsp high-quality olive oil 

1 tsp kosher salt

1 tsp cinnamon

2 tsp all-spice

cracked pepper to taste


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