Lentil Tabouli Salad Recipe
This Simple Lentil Tabouli Salad is full of Middle Eastern flavor! Filling lentils are paired with summer tomatoes, lemon, mint and parsley and a unique combination of spices, and keeps for several days, perfect for midweek lunches or potlucks! Vegan and Gluten-Free!
How to Make the Best Lentil Tabouli Salad
This Lentil Tabouli Salad puts a hearty, protein-packed twist on the classic Middle Eastern grain salad. By swapping out the traditional bulgur wheat for tender French lentils, you get a filling, satisfying dish that’s naturally gluten-free and vegan. The combination of fresh parsley, mint, and ripe tomatoes creates that bright, herbaceous flavor tabouli is known for.
What makes this version truly special is the warming spice blend of cinnamon and allspice mixed into the lemon dressing. It might sound unusual, but these spices are commonly used in Middle Eastern cuisine and add an incredible depth of flavor that complements the earthy lentils beautifully. The result is a salad that’s both refreshing and comforting at the same time.
This dish is perfect for meal prep since the flavors actually improve as they meld together in the refrigerator. Pack it for weekday lunches, bring it to your next potluck, or serve it alongside grilled meats or fish for a complete Mediterranean-inspired meal.
Lentil Tabouli Salad
This Simple Lentil Tabouli Salad is full of Middle Eastern flavor! Filling lentils are paired with summer tomatoes, lemon, mint and parsley and a unique combination of spices, and keeps for several days, perfect for midweek lunches or potlucks! Vegan and Gluten-Free!
Ingredients
Lentils
Salad
Dressing
Instructions
Prepare the Lentils
- To prevent bloating, soak lentils in cold water for 8 hours or overnight.
- In a medium pot, bring lentils and water to a boil. Turn down heat, cover and let simmer on medium-low to low heat for 20-25 minutes, or until just tender.
- Strain and rinse with cold water until lentils are nice and cold.
Assemble the Salad
- While lentils are simmering, finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
- Toss in the rinsed cold lentils and mix in olive oil, lemon juice, half of the zest, kosher salt, pepper, cinnamon and allspice. Don't be tempted to leave the spices out—they work really well!
- Mix well. 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.
Notes
- The unique combination of cinnamon and allspice is essential to this Middle Eastern-inspired dish—don't skip them!
- This salad keeps well in the refrigerator for several days, making it perfect for meal prep.
- For best results, use French Puy lentils or black caviar lentils as they hold their shape well after cooking.
