Vegan and gluten-free Lentil Tabbouleh Salad is made with green lentils, tomatoes, cucumber and fresh herbs like parsley and mint. Makes a filling lunch and leftovers are great too.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Middle Eastern

Ingredients

  • 1 cup green lentils (200 grams, whole green moong)
  • 3/4 teaspoon salt (divided)
  • 1 cup water
  • 2 medium tomatoes (chopped)
  • 3/4 cup cucumber (chopped)
  • 1/2 cup green onion (chopped)
  • 3/4 cup parsley (chopped)
  • 1/2 cup mint (chopped)
  • 3 tablespoons olive oil (extra-virgin, 45 ml)
  • 3 tablespoons lime juice (45 ml or lemon juice)
  • 1/2 teaspoon all spice (or use 1/4 teaspoon cinnamon powder + pinch of ground nutmeg and pinch of cloves)
  • 1/8 teaspoon black pepper (to taste)

Method

  1. Add 1 cup green whole moong dal to the inner steel pot of your Instant Pot. Add 1 cup water, 1/4 teaspoon salt, stir and close the lid. Press the manual or pressure cook button and cook on high pressure for 13 to 14 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Open the lid and give a stir, the lentils are done, set them aside. There will be no water left. With this measurement of water and timing, the lentils are done yet firm to bite. They are about 90% cooked at this stage and that's what I want for this recipe. If you prefer much softer lentils, you can increase the amount of water to 1 1/2 cups (that will increase the time it takes to build pressure and release pressure) but that makes the lentils really soft, like they are in dal. For salad, I prefer firmer lentils and so this was perfect for me. But if that's what you prefer feel free to do so.
  2. While the lentils are cooking, chop and prep everything. Chop the tomatoes and place them in a colander for 15 minutes or so for all the water to drain. Also chop cucumber and finely chop parsley, mint, green onions. Place everything in a large bowl along with the cooked lentils.
  3. Add the olive oil, lime juice, all spice, remaining 3/4 teaspoon salt and black pepper. Using a spatula, mix until everything is well combined. Place in the refrigerator for 1 to 2 hours for the flavors to mix in together and then serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.