[LGIT, MA] Black Beluga Lentil "Tabouli"

Bernard

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I credit this recipe to my mother who made it up one day when she didn't have any bulgar (cracked) wheat to make traditional tabouli and substituted Black Beluga lentils. It tastes great!

Ingredients
  • 1/2 can Black Beluga lentils
  • 1-2 lbs of fresh Parsely
  • 1/2 medium onion chopped fine (I prefer 1015s or yellow onions)
  • 1 large or 2 medium tomatoes (diced)
  • 1-2 cloves garlic (minced or pressed)
  • salt
  • 2-4 medium lemons
  • extra virgin olive oil
Preparation
  1. Wash and mince parsely, set in a large bowl
  2. Add lentils (rinse in colandar first), chopped onion, diced tomatoes, garlic
  3. Squeeze lemons to a generous amount of lemon juice in bowl
  4. add a comparable amount of olive oil to the bowl
  5. Stir/mix and add salt to taste
  6. Cover and chill in refridgerator for at least an hour

This dish might be appropriate for the ketogenic diet, but I'm not sure.
 
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