Tabouli (also known as Tabouleh) is a Levantine dish that traditionally has a bulgur wheat base. I make it with lentils to get a softer flavor and texture, not to mention the high nutritional value!
Finely chop parsley and tomatoes (fresh or whole stewed).
Add lentils (leftover from previous day), salt, crushed garlic, cardamom and lemon juice.
Prep: 10 minutes
- 2 cups cooked lentils (leftover and cold)
- ½ cup parsley, chopped fine
- 1 cup diced tomatoes
- 1 clove crushed garlic
- ¼ tsp cardamom
- 1 tbs lemon juice, freshly squeezed