I went looking for a protein base for tabbouleh (tabouli) other than
quinoa. There are a lot of recipes that qualify out there, and
this one did not saddle me with a bag of bulgur. I did change quite a bit, mainly reducing the mint. And serving it with feta made it non-vegan.
Super King is really going to help me stay on track with my dietary goals. Aside from the few convenience foods, it's basically a road map for diabetic and heart healthy shopping. It's been getting a lot of complaints on Nextdoor, from people whining that it's half produce and has a tiny bread section. They also don't like the parking lot, which is the same one that's been there for the past 50 years without many issues. The week I went shopping for this salad, parsley was 5 bunches for a dollar. At that price, I don't need to grow it.
2 bunches of parsley
dry pint of grape tomatoes
2 Persian cucumbers, or one regular
*2 Tb fresh mint
*1 bunch green onions
3/4 C red lentils
1/4 C olive oil
*3 Tb lemon juice
*1 Tb pomegranate molasses
*Sumac and *celery salt to taste
1. Rinse lentils well. Bring to a boil for one minute in water to cover by half an inch. Turn off the heat and let sit for about 10 minutes, until lentils are split and softened, but not mushy. Drain and set aside to cool.
2. While that's going on, finely chop the parsley and mint. Slice the tomatoes in half, or smaller if desired. Dice the cucumbers (peel if not Persian). Slice the onions into small pieces. Separately, whisk together oil, lemon juice, pomegranate molasses, sumac, and celery salt. If desired, add red chili flakes for a spicier salad.
3. Add the dressing to the lentils and stir to coat well. In a medium bowl, toss together dressed lentils and the vegetables. I saw this trick on a YouTube video, and it makes sense. Legumes tend to have a mild flavor, so the sauce should go on them first. Chill until ready to serve. If desired, garnish with crumbled feta cheese.
Difficulty rating π
