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Vegan Greek/Middle Eastern Recipes
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Tabouleh with Lentils
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 minutes, drain
put cooked lentils in a large bowl

  • 1-2 chopped tomatoes
  • 1-2 chopped onions (like vidalas or a couple of bunches of green onions)
  • 1/2 cup of coarsley chopped olives (green, black, kalmata, or a mix)
  • the dressing:
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 3 tbps of parsley
  • 3 tbsp of mint
  • 1 tbsp of basil
toss gently, keeps extremly well for picnics, stores well overnight for consumption the next day.
Omit tomatoes until last moment for extremely hot day potlucks (so that they retain that fresh flavor).
optional ingredients

any combination of cooked or raw vegetables such as
zuchini (courgets)
green or red peppers
green peas
grated carrots
this is from memory, so I may be off a little, but look at any recipe for tabouleh for the starting mix of 'dressing'