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Kale Lentil Tabbouleh Salad

This wonderfully flavorful salad satisfies your appetite while fueling your body and mind with healthy ingredients.
Side Dish

Servings

4-8 people

Prep Time

30 minutes

Cook Time

30 minutes

Difficulty

Medium


Ingredients

  • 1 package WBP Lentil Soup Mix by Giada DeLaurentis
  • 1 bunch fresh kale, center stalks removed
  • 4-5 green onions, thinly sliced
  • 2-3 roma tomatoes, chopped
  • Olive oil, approx. 2-3 tbsp.
  • 1 bunch fresh parsley
  • 2-3 tbsp rice wine vinegar
  • 1-2 tbsp balsamic vinegar
  • Minced, fresh mint, to taste
  • ½ red onion
  • ½ white or yellow onion
  • Juice of one lemon, seeds removed
  • 1 Hothouse cucumber
  • Ground pepper
  • Kosher or Sea Salt, to taste

Kale Lentil Tabbouleh Salad

This wonderfully flavorful salad satisfies your appetite while fueling your body and mind with healthy ingredients.
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Instructions

  1. Rinse lentils then boil in plenty of salted water until tender. Drain lentils in a colander and set aside to cool.
  2. In a cruet bottle add seasoning packet, vinegars, oil, lemon juice, close lid and shake very thoroughly making sure the seasonings are well blended.
  3. Place lentils in a large bowl and add chopped kale, green, white/yellow and red onions, parsley, tomatoes, mint, cucumber.
  4. Mix very well then add dressing and mix very thoroughly. Sprinkle with salt and add ground pepper.

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