Lentil Tabbouleh With Crumbled Nuts

No ratings yet

Lentils for Longevity: Lentils and grains make for a really traditional and super healthy combination in the Greek and Ikarian kitchens. Leftover lentil soup, made almost weekly on Ikaria, is transformed into a new dish with the addition of rice or small pasta. The humble lentil, one of the oldest cultivated pulses in the Eastern Mediterranean, is a nutritional powerhouse. Lentils are a great source of plant-based protein, but when combined with whole grains, they provide the same quality protein as meat!

No ratings yet

Lentil Tabbouleh With Crumbled Nuts

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Beans & Pulses, Mediterranean Diet, Meze / Starters, Recipes, Salads, The Ikaria Diet, Vegan

Prep Time 15

Cook Time 30

Servings

Beans & Pulses, Mediterranean Diet, Meze / Starters, Recipes, Salads, The Ikaria Diet, Vegan

Ingredients

½ pound 230 g small green or brown lentils
1 medium-size ripe tomato seeds removed and diced
1 medium-size bell pepper seeds removed and coarsely chopped
1 large onion coarsely chopped (about 1 cup)
2 scallions trimmed and washed, cut into thin rounds
1 large garlic clove peeled and minced
¼ cup extra virgin Greek olive oil
2 to 4 Tbsp red wine vinegar
1½ cups finely chopped fresh flat-leaf parsley
⅓ cup coarsely ground hazelnuts cashews or walnuts
Greek sea salt to taste

Instructions

Rinse and drain the lentils. Place them in a large pot covered with about 2 inches (5 cm) of water and bring to a boil. Season with salt. Simmer over gentle heat, uncovered, for 20 to 25 minutes, until the lentils are tender but al dente. As they simmer, skim the foam from the surface. Drain and cool.
In a large salad bowl, combine the lentils with the diced tomato, pepper, onion, scallion, and garlic. Toss to combine. Add olive oil and vinegar and toss again. Taste and adjust seasoning with additional salt if necessary. Garnish with parsley and nuts, and serve immediately.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Lentil Tabbouleh With Crumbled Nuts