Lentil Tabouli Salad

Lentil Tabouli Salad
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Pardina Brown Lentils
Yields: 5-6 Cups
Vegan

Lentil Tabouli Salad
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home

Chef Sylvia Fountaine learned to make Tabouli from her loving mother, inspiring this version that features PNW Co-op's Caviar black lentils instead of bulgar wheat. Sylvia's Lentil Tabouli is gluten-free, vegan and packed full of antioxidants, protein, and fiber. The flavors will take you someplace warm, and it's simple to make. Enjoy!
 

Ingredients:

1½ cups dried PNW Co-op Specialty Foods Caviar Black or Spanish Pardina Brown Lentils (rinsed and drained)

4 cups water

4 medium tomatoes (2 cups finely diced)

1 large bunch Italian Parsley, finely chopped (about 1½ cup)

1/3 cup finely diced red onion or shallot

1/4 cup finely chopped fresh mint

1 teaspoon kosher salt

1 teaspoon cinnamon

2 tsp allspice

3 Tablespoons olive oil

1/4 cup lemon juice and zest of one lemon

Cracked Pepper to taste


Instructions:

To prevent tummy bloating, soak lentils in cold water 8 hours, or overnight.

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, until just tender. Most of the water will be gone.

Strain and rinse with cold water until lentils are nice and cold.

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

Toss in rinsed cold lentils and mix in olive oil, lemon juice, 1/2 of the zest, kosher salt, pepper, cinnamon and allspice.

Don't be tempted to leave the spices out. Trust me, they work well!

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

For more delicious recipes from Chef Sylvia Fountaine, visit Feasting at Home