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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 De Laurentiis
  • 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

Featured WBP Products

Lentil Soup Mix recipe by Giada DeLaurentiis
6.50

Kale Lentil Tabbouleh Salad

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

Instructions

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

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Sounds like a wonderful alternative for a gluten free side dish. Ordering today.

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My name is Jazzmine and I grew up in Denver in a loving family, however, drug dealing was a normal day to day existence. I dropped out of high school at 16 and began working two jobs, with one of them offering me management training so I decided to quit the other job. [read more]
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