Lentil Taboulli

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

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