Lentil Tabbouleh

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 419
• Protein: 17 g
• Carbs: 42 g
• Fat: 17 g

Ingredients

• 200 g Green lentil ( dry )
• 60 g Bulgur wheat ( fine )
• 100 g Flat-leaf parsley ( finely chopped )
• 30 g Mint fresh ( chopped )
• 2 piece Round tomato ( small dice )
• 1 piece Red onion ( finely minced )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 tsp Sumac

Instructions

1. Cooking the lentils

   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. Hydrating the bulgur

   Pour a volume of boiling salted water over the bulgur. Cover and let swell until the grain is tender but still firm.

3. Cutting the vegetables

   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. Seasoning and binding

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for 48h. Beyond that, the herbs lose their crunch and oxidize.