From: Susan Allen
I used to make tabouleh with lentils instead of wheat.
cook 1.5 cups of lentils in a large pot of boiling water for 20
put cooked lentils in a large bowl
toss gently, keeps extremly well for picnics, stores well overnight
for consumption the next day.
- 1-2 chopped tomatoes
- 1-2 chopped onions (like vidalas or a couple of bunches of green
- 1/2 cup of coarsley chopped olives (green, black, kalmata, or
- the dressing:
- 1/2 cup olive oil
- salt and pepper to taste
- 3 tbps of parsley
- 3 tbsp of mint
- 1 tbsp of basil
Omit tomatoes until last moment for extremely hot day potlucks (so
that they retain that fresh flavor).
any combination of cooked or raw vegetables such as
green or red peppers
this is from memory, so I may be off a little, but look at any recipe
for tabouleh for the starting mix of 'dressing'