Vegan Tabbouleh with Lentils, Beets and Rice

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Vegan Tabbouleh with Lentils, Beets and Rice Recipe

This vegan tabbouleh recipe is a light and healthy salad that is suitable for any occasion. Lentils and brown rice provide protein and fiber, while beets add a beautiful color and earthy flavor to the salad. Fresh herbs, tomatoes, and cucumbers add brightness and crunch, while a simple lemon and olive oil dressing brings it all together.

Ingredients

• 1/2 cup diced tomatoes
• 1/4 cup extra-virgin olive oil
• 2 medium beets, peeled and grated
• 1/2 cup diced cucumber
• 1/2 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• 1/2 cup uncooked brown rice
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup diced red onion
• 1/2 cup dry green lentils

Time Needed

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Instructions

• Brown rice should be cooked according to package directions.
• Cook the lentils in 1 1/2 cups water in a separate pot for 20-25 minutes, or until tender.
• Combine the cooked rice, cooked lentils, grated beets, parsley, mint, cilantro, tomatoes, cucumber, and red onion in a large mixing bowl.
• Whisk together the lemon juice, olive oil, salt, and black pepper in a small bowl.
• Toss the salad with the dressing to combine.
• Serve immediately or chill in the refrigerator for several hours before serving.

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