We have been making a lot of taboulli lately, so when I saw this recipe for Lentil Taboulli in Runner’s World last week, I felt compelled to give it a try. I ended up changing up a lot of the ingredients to fit within the Duke’s House budget and to lower the fat and calories. Shame on you Runner’s World for publishing a recipe that is swimming in olive oil. I understand that olive oil has good fats which we can all use, but to publish a recipe in a ‘healthy’ magazine that contains nearly 1/2 cup of oil per six servings, give me a break.
With that said, I obviously cut down the oil quite a bit, from 7 tbsp to 2 tbsp to help my waistline out a bit. I also changed the 1/2 pint of grape tomatoes to a can of diced tomatoes to help out my budget a bit. Additionally, I included a whole cucumber to add volume to the recipe.
The lentil taboulli was easy to make and it was a big hit. As the RW recipe suggests, I served a salmon fillet over the bed of taboulli. The lemony flavor of the taboulli was awesome with the salmon served over it. We will have this again and again for sure.
- 1 cup lentils, dry (about 140 grams)
- 1 can diced tomatoes, drained
- 1 cucumber, chopped
- 4 scallions, chopped
- 1 tbsp garlic, minced
- 1 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1/2 cup lemon juice
- 2 tsp salt (this could easily be reduced to 1 tsp)
- Cook lentils according to the directions on the package.
- Combine other ingredients in a container with a lid and toss.
- When lentils are finished cooking, drain, and add to the other ingredients. Toss again.
- Serve hot or cold, I prefer cold.
Servings ~ 4
Calories (w/o Salmon) ~ 230, Fat ~ 7.5 g, Carbohydrates ~ 32 g, Protein ~ 11 g