Lentil Tabbouleh is a delightful twist on the traditional tabbouleh, an iconic dish in Middle Eastern cuisine. This recipe blends earthy lentils with vibrant, leafy Swiss chard, culminating in a nutrient-packed, flavorful experience. Lentil Tabbouleh (also known as taboulé) offers a wholesome and hearty alternative to the classic bulgur-based salad, making it perfect for gatherings.
Rich in flavor and history, this dish reflects the cozy, communal meals that are central to Egyptian culture. Known for its authentic Middle Eastern flavors, it combines the simplicity of ingredients with the complexity of herbs and spices. Whether served in Lebanon, Jordan, or Egypt, this salad has become a beloved addition to many tables due to its versatility and health benefits.
Ingredients
- 1 cup lentils
- 1 large bunch Swiss chard, chopped into inch-wide strips
- 1 medium onion, chopped into cubes
- 3 tablespoons olive oil
- 1 tsp salt
- 1 cup chicken or vegetable stock
- 2-3 cups boiled water
- 5 garlic cloves, finely ground
- 1 tsp dill seeds (or green dill, if unavailable)
- 1/2 tsp chili pepper
- 1 lemon, sliced (for garnish)
- Green onion, radish, olives, hot peppers, and pickles (for sides)
- Arabic bread (such as pita, samoon)
Preparation
- Rinse the lentils thoroughly and set aside.
- Heat the olive oil on medium heat in a large pot. Add the chopped onion and salt, cooking for 5 minutes.
- Fold in the chopped Swiss chard leaves. Cover immediately and cook for 2 minutes.
- Toss the chard leaves, cover again, and cook for an additional 2 minutes.
- Add the lentils and chicken or vegetable stock, mixing them well.
- Pour in the boiled water, increase the heat, cover, and then lower to simmer.
- In a separate small pan, prepare the takalia by finely grinding the garlic cloves with salt and dill seeds. Add the chili pepper.
- Once the lentils are tender, check the water level and adjust if needed.
- Add the takalia to the lentil mixture and let it cook for another 3-4 minutes before turning off the heat.
- Cut the Arabic bread randomly into small pieces, preferably using slightly dry bread.
- Pour the hot lentil mixture over the bread, mix well, and serve immediately.
- Garnish with lemon slices and serve sides of green onion, radish, olives, hot peppers, and pickles.
Did you know?
Lentil Tabbouleh is not only delicious but also packed with nutrients. Lentils are an excellent source of protein, especially important in Middle Eastern and North African diets, which often feature plant-based meals. Swiss chard is rich in vitamins A, C, and K, adding to the dish’s health benefits. Moreover, dill seeds are known for their digestive properties, making this salad as good for your gut as it is for your taste buds.
Tabbouleh itself has a rich history, believed to have originated in the mountains of Lebanon and Syria over 4,000 years ago. The dish has evolved, and today, there are many variations, including this lentil version, showcasing the adaptability and timeless appeal of tabbouleh. As you relish this hearty salad, remember you’re not just enjoying a meal but also savoring a piece of culinary history that’s connected many cultures across the Middle East.
