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Tabouleh
with Lentils
From: Susan Allen
I used to make tabouleh with lentils instead of wheat.
cook 1.5 cups of lentils in a large pot of boiling water for 20
minutes, drain
put cooked lentils in a large bowl
add
- 1-2 chopped tomatoes
- 1-2 chopped onions (like vidalas or a couple of bunches of green
onions)
- 1/2 cup of coarsley chopped olives (green, black, kalmata, or
a mix)
- the dressing:
- 1/2 cup olive oil
- salt and pepper to taste
- 3 tbps of parsley
- 3 tbsp of mint
- 1 tbsp of basil
toss gently, keeps extremly well for picnics, stores well overnight
for consumption the next day.
Omit tomatoes until last moment for extremely hot day potlucks (so
that they retain that fresh flavor).
optional ingredients
any combination of cooked or raw vegetables such as
zuchini (courgets)
green or red peppers
brocoli
green peas
grated carrots
etc.
this is from memory, so I may be off a little, but look at any recipe
for tabouleh for the starting mix of 'dressing'
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