45minutes, 25 of them waiting
525Calories
24gProtein
1serving
Tabbouleh with lentils instead of bulgur: more protein, more bite, and the salad gets better overnight. The parsley stays the main thing.
Ingredients
Forserving
- 80 gLentils, brown, dried
- 40 gParsley
- 120 gTomato
- 100 gCucumber
- 60 gPeppers
- 30 gRed onion
- 20 gLemon juice (½ piece)
- 15 gOlive oil (1 tbsp)
- Mint, cumin, salt, pepper
How to make it
- Cook the lentils for 25 minutes until firm to the bite, drain and cool them.
- Finely chop the parsley and mint, finely dice the tomato, cucumber, pepper and onion.
- Mix everything with the lentils, lemon, oil, cumin, salt and pepper and leave it to draw for ten minutes.
One tip
Do not cook the lentils soft. They should stay separate, not collapse.
Nutrition per serving
| Calories | 525 |
|---|---|
| Protein | 24 g |
| Fat | 17 g |
| Carbs | 70 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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