It actually turned out pretty good, if I may say so myself, and after a little research, I found that there are a number of variations all across the region, so my idea of substituting lentils for bulgur didn't seem so bad.
So let's get cooking: Remember those lentils left over from last week's post? Yeah, that's what I used here. So start with 3 cups of cooked lentils, following the previously posted method, and add a large bunch of finely chopped parsley.
|NOT cilantro, player!|
|No finger chunks! I'm a fuckin kitchen ninja!|
Next, take whatever kind of onion you have and finely chop about 1/3 of a cup of it and add it to the mix. You can also add garlic, but I used scallions and that would have been overkill.
Dress the salad by adding 1/2 a cup of olive oil and 1/2 a cup of lemon juice. Season with sea salt. It's ALWAYS sea salt with me. Unless I cook with Himalayan pink salt (which is actually not from Nepal). In that case, you will be warned.
|Straining the seeds out of SEEDLESS lemons... fucking smart, hater|
|Often served along lettuce leaves|
Tabbouleh (feeds a lot of people)
3 cups lentils (or, if you're going purist, hydrated bulgur)
1 large bunch of parsley, finely chopped (Lebanese tabbouleh tends to have a lot more)
3 roma tomatoes, seeded and finely chopped
1/3 of a cup onion, finely chopped
1/2 cup olive oil + 1/2 cup lemon juice
Sea salt and pepper
Optional: finely chopped cucumbers, mint, garlic and if you're going Turkish, pomegranate juice and tomato paste
- Throw everything in a bowl
- Let it rest for a few hours in the fridge