GREEK STYLE LENTIL TABBOULEH: Vegan Lenten Recipes

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This lentil salad is loaded with Greek flavors and has it all! Hearty lentils, loads of herbs, and a delicious vinaigrette all in one dish. It’s perfect as a main course and lasts a few days in the refrigerator.

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45 COMMENTS

  1. I’m going to use the French green lentils because they keep their shape. In fact, I will make this when I get home from work today. All summer long, I have tabbouleh nearly every day, made either with bulgur or couscous. Lentils will change things up nicely πŸ˜ƒ Thank you, Dimitra.

  2. Yassou Dimitroula. Looks great. I'm going to try it. However, I wonder why you call it Tabouleh. Tabouleh is not Tabouleh without Burghul (cracked wheat) . BTW, one way of cooling your warm lentils is to put the sieve under a cold tap for a few seconds. It works.
    You made my day.

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