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Healthy and tasty, this Green Lentil Tabbouleh Salad is a nutrient-packed recipe that is naturally vegan, gluten-free, and high in protein.

1 cup green lentils ( uncooked )
2 cups water or vegetable stock
1/2 teaspoon salt
1/2 yellow or red onion ( finely diced )
1 zest and juice of lemon
1 large tomato
1 large cucumber
2 tablespoons olive oil
1 cup fresh parsley leaves ( finely diced )
1/4 cup fresh mint leaves ( optional, finely diced )
salt and pepper ( to taste )
4
  1. Cook lentils in water or vegetable stock, according to the package instructions: In a small saucepan, bring the lentils and water/stock to a boil. Cover and lower the heat, and continue to cook for...
    See the full directions on my site
Nutritions

Calories
143

Sodium
446mg
18% DV

Fat
11g
17% DV

Protein
4g
9% DV

Carbs
18g
6% DV

Fiber
5g
20% DV
Babaganosh

Need a new dish to get out of that recipe rut? Make this lemony Kamut Tabbouleh Salad with fresh cucumber, tomatoes, & lots of fresh herbs.

1 cup kamut wheat ( uncooked )
4 cups water
1/2 small red onion ( finely chopped )
1 tablespoon lemon juice ( from 1/2 lemon )
1 lemon ( zest )
1 large beefsteak tomato
1 cup fresh parsley leaves ( finely chopped )
1/4 cup fresh mint leaves ( finely chopped )
1 large cucumber
2 tablespoons olive oil
salt and pepper, to taste ( about 1/4 - 1/2 teaspoon each )
6

Cook the Kamut wheat according to the instructions on the package, and rinse it in cold water until it is cool. I prefer to cook Kamut in extra water, and then drain the water in a colander...
See the full directions on my site

Nutritions

Calories
111

Sodium
42mg
1% DV

Fat
10g
16% DV

Protein
3g
6% DV

Carbs
14g
4% DV

Fiber
5g
22% DV

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