- 150 gr.5.5 oz. Green Lentil - 25 gr.1 oz. Lettuce About 3 Leaves - 1 qty. Parsley Cup - 3 qty. Dill Tablespoon - 1 qty. Carrot - 120 gr.4.5 oz. Pomegranate About Half Pomegranate - 2 qty. Red Cabbage Leaf - 0.5 qty. Lemon Juice Of Half Lemon - 3 qty. Olive Oil Tablespoon - 1 qty. Salt Teaspoon
1. Boil green lentils with 400 ml.13.5 fl. oz. water about 10-15 minutes. Wash with clean water and drain. 2. Wash and chop lettuce leaves, parsley and dill. Transfer them into large mixing bowl. 3. Chop red cabbage thinly and add to the greens. 4. Grate carrot and add to salad mixture. Add pomegranate seeds, boiled and cold green lentils and stir. 5. Drizzle olive oil, lemon juice and add salt. Stir until well combined. 6. Serve as salad or filling in your sandwiches.
Footnote: Tabbouleh is a kind of salad, that contains greens and bulgur, couscous, lentils. In this recipe I use green lentils, you can try it with boiled bulgur, quinoa or couscous. In some variations, tomato is used instead of pomegranate seeds. You can add any of them up to your taste.
Tips: Generally, olive oil, lemon juice and salt are used as salad dressing. Again, up to your taste, you can add any other ingredients. This recipe is the basic and I think delicious one. If you are vegan or on a diet, it is a perfect source of protein, vitamin and fiber. You can consume it as a lunch or side dish.
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