Summer’s here, at least for a day, so it’s time to seek out more salad recipes. This fresh take on tabbouleh is packed full of protein and is super easy to make. Once again, it’s from Salma Hage’s ‘The Middle Eastern Vegetarian Cookbook’.
I actually made this last week alongside the Lebanese Vegan Moussaka, but now running through the recipe here – this also uses the Lebanese 7-spice mix, and you can see how I adapted that for the Moussaka recipe. I doubled up on the quantities below to make lunch for several days.
Serves 2: 100g lentils, 250ml vegetable stock, 1 onion finely chopped, small bunch of parsley finely chopped, 8 cherry tomatoes – quartered, 2 garlic gloves -chopped, juice of 1 lemon, 2 tbsp olive oil, 1 tsp Lebanese 7-Spice, 1 tsp ground cumin, salt and pepper.
- Cook the lentils in the vegetable stock for 10 minutes or as directed on the packet. Drain well.
- Transfer to serving bowl and mix in all other ingredients. Season well.
That’s it! I’d never have thought of using lentils for tabbouleh but will definitely do so again. Always looking for ways to up the protein content of my meals, given meat’s no longer an option. Can also add quinoa to this for an even greater protein hit. Think this will become a new lunchtime staple.