Gluten Free Tabbouleh (with Lentils)

After today’s’ chocolate candy bar binge eating I really needed to make something healthy for dinner. I had my mind on my hunger and Tabbouleh on my mind. To my luck, I had prepared quinoa and lentils two days ago thinking I was gonna have time to make it two days ago. Sometimes I just go on full on total slack mode and the things I set out to do for the day get postponed for the later days to come. My “To Do” list keeps on growing with the many things I would like to get accomplished. I don’t like being a slacker and I am trying to improve on my time management so I’m learning to get better at it by not allowing myself to get easily distracted or find excuses not to make time for the task at hand. Getting to the gym has been the toughest of all, sometimes it’s not easy to find motivation to go but then I remember that I was not born with perfect genes and that I want to lead a healthy, happy life everyday (if possible), at this age and through my elder years.

Tabbouleh is super easy and cheap to make. It’s absolutely nutritious and this version – though not the traditional from Levant – is gluten free. Many Middle Eastern dishes are delicious healthy for you as they are low in saturated and animal fats.

I like making this gluten free Tabbouleh at home because I know exactly which ingredients are going into it and I can control the amount of oil used. This recipe can be modified to your liking; if you like an ingredient more than another just add more of it.

Make sure to not overcook the lentils. They need to be fully cooked but not mushy – start checking them every few minutes after 15 minutes of cooking. That way you can make sure they are fully cooked but not dissolved. I used French lentils for this recipe but any type will do, I just like the way the smaller grains look.

Add the right amount of salt until your palate is satisfied, it shouldn’t be too much but probably more than one dash. I don’t know if it’s me but I noticed that when recipes have lemon juice in them I need to add a little more salt than I normally would. How much salt to add is really up to your taste buds – just don’t overdo it.

I probably would have added another cup of chopped parsley but I only had one bunch. Parsley give it a really nice fresh crunch.

1/2 small onion chopped (about 1/2 cup red or white onion)
1 large tomato chopped
1.5 cups of cooked lentils
1 bunch of curly parsley chopped (about two cups)
1/2 cup of cooked quinoa (any color)
2 tablespoons of chopped mint
Juice of 1.5 lemons
2 tablespoons of extra virgin olive oil
Dash of Cayenne
Salt to taste
Finely chop the tomato, onion and parsley.
Add all ingredients to a bowl and mix gently.
Season with salt to taste.
Add a dash of cayenne pepper or regular black pepper if you don’t have cayenne.

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