Lentil Tabbouleh
Ingredients
- 200 gGreen lentil (dry)
- 60 gBulgur wheat (fine)
- 100 gFlat-leaf parsley (finely chopped)
- 30 gMint fresh (chopped)
- 2 pcRound tomato (small dice)
- 1 pcRed onion (finely minced)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 tspSumac
Method
Firm lentils that pop under the tooth, mixed with a mountain of finely chopped herbs. The sharp acidity of the lemon binds the olive oil for a fresh and direct bite.
- 1
Start the lentils in three times their volume of cold water. Simmer. The lentils should remain whole and offer a slight resistance to the bite, they should not end up as a puree.
- 2
Pour a volume of boiling salted water over the bulgur. Cover and let swell until the grain is tender but still firm.
- 3
Cut the tomatoes into small regular cubes. Finely chop the red onion. Chop the parsley and mint with a knife, with a clean gesture so as not to blacken the herbs.
- 4
Dissolve the salt in the lemon juice before adding the olive oil, cumin, and sumac. This emulsion should coat the ingredients without drowning the bottom of the bowl.
Frequently asked questions
How do you get this dish right?
- Never chop your herbs in a food processor, you'll get mush; use a very sharp knife.
- Let the dish rest for 30 minutes in the fridge: flavors meld and the bulgur finishes absorbing the tomato juice.
How long does this dish keep?
Keep refrigerated for 48h. Beyond that, the herbs lose their crunch and oxidize.
