Lentil Tabbouleh

Growing up in Detroit, I ate the best Middle Eastern food that the US has to offer.  One of my favorite dishes has always been tabbouleh.  I have been making my own version lately with cumin-spiced lentils instead of bulgar wheat.  More protein, less carbs and it tastes great.

Lentils

Cook 1 cup of rinsed green lentils in 1 3/4 cup of water with 2 minced garlic cloves.  When all the water is absorbed and the lentils are soft (but not mushy), stir in a heavy dash of cumin, salt and pepper.

Tabbouleh

1 bunch of finely chopped curly or flat parsley (curly is much more traditional)

1/2 cucumber peeled and diced

1 handful of chopped mint

3 scallions or 1/2 white onion diced

1 big handful of halved cherry tomatoes

Dressing

Whisk together the juice of 3 lemons, olive oil, salt, pepper.

(Add a big pinch of sumac if you can find it – it’s a really nice touch.)

Toss the tabbouleh and the dressing together until the vegetables are well coated but not soggy.  Add in as much of the spiced lentils as you want.  Save the rest and stick them in the fridge.  I love eating them with sliced avocado for an easy midday snack.