Today I present to you a pretty good recipe for Beluga Lentil Tabbouleh. I had a lot of cooked beluga lentils left over when I made this salad, and I was pretty excited to experiment with something else unique and delicious that I could make with these small black lentils.
Not a great recipe.
So why am I blogging about it? Because it’s the perfect example of two things. First, not everything we are going to make in our plant-strong kitchens will be perfect, nor does it need to be. Second, because even something pretty good, like this version of a beluga lentil tabbouleh, can be great when served on top of a nice leafy green salad with a . . . delicious homemade no-oil salad dressing!
Next time I make Beluga Lentil Tabbouleh, I’m adding in seeded and diced tomatoes, seeded and diced cucumber, chopped scallions and way more chopped parsley. With those additions, I think it’s going to be great.
Beluga Lentil Tabbouleh
2 cups cooked Beluga (black) lentils
2 cups cooked bulgur
1/2 cup rice wine vinegar
1 cup chopped fresh mint
1 1/2 cups chopped fresh parsley
1/2 cup finely diced sweet onion
2 tsp minced garlic
salt and pepper, to taste
Place all ingredients into a large bowl and stir to combine.
Excellent served over a salad of greens and other vegetables with the dressing of your choice.
Thank you Chef Aj for allowing HGK to print this delicious no-oil salad dressing recipe.
With equal amounts of 6 simple ingredients, this homemade dressing comes together in minutes. You may never eat bottled dressing again!!!
Chef Aj’s Quick 6 – Fat-Free Salad Dressing
2 Tablespoons water
2 Tablespoons lemon juice
2 Tablespoons low-sodium Dijon mustard
2 Tablespoons low-sodium miso*
2 Tablespoons Nutritional Yeast
2 Tablespoons Date Syrup**
Place all ingredients into a jar and shake until smooth. Keep in the refrigerator.
For a less sweet, tangy dressing reduce the amount of date syrup or omit entirely.
*Both Cold Mountain and South River make low sodium brands which are available at Whole Foods Markets, Erewhon and on line.
**www.organicsareforeveryone.com is Chef Aj’s favorite brand of date syrup. You can also buy date syrup at ethnic markets but it won’t be organic. You can also use whole dates in place of the date syrup but then you need to blend all of the ingredients together in a blender.