Blueberry Lentil Tabbouleh
Source: Micah Siva, NOSH
Recipe Type: Entrees | Seasons: Summer
This recipe appears in Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine by Micah Siva (The Collective Book Studio, 2024) and was demonstrated at the Foodwise Classroom on June 15, 2024.
Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health & Culinary Arts, she pursued a career in nutrition and later worked for global brands, media outlets, and publications in food media. She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah. She is the author of the new cookbook Nosh: Plant Forward Recipes Celebrating Modern Jewish Cuisine (Simon & Schuster, March 2024). Micah lives in San Francisco, California, with her husband, Josh, and dog, Buckwheat.
Serves 4-6
INGREDIENTS
½ yellow onion, finely chopped
1 medium tomato, cut into ¼-inch pieces
½ English cucumber, seeded and cut into ¼-inch pieces
Salt
Pepper
2 cups roughly chopped fresh parsley
½ cup roughly chopped fresh mint leaves
½ cup seasonal fruit like blueberries or pomegranate arils
½ cup cooked brown or green lentils
1 teaspoon lemon zest
Juice of 1 lemon (about 3 tablespoons)
3 tablespoons olive oil
¼ cup sesame seeds
2 teaspoons za’atar
PREPARATION
In a medium bowl, combine the chopped onion, tomato, and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables.
While the vegetables are salting, combine the parsley, mint, pomegranate arils or other fruit, and cooked lentils in a serving bowl.
Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl.
Add the lemon zest, lemon juice, olive oil, sesame seeds, and za’atar and toss to combine. Season with salt and pepper to taste.
Note: Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving.
Variations: Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein.
