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.

Ingredients:

  • 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)

Directions:

  • 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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