This broccoli tabbouleh with lentils is the perfect lunch! You can make it ahead, it's super filling, and so good for you. It's a fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite!
2-3tablespoonskefir yogurt cheese or Greek yogurt for topping
Instructions
Cook the lentils according to the package directions, replacing the water with broth. Once cooked, fluff with a fork, place in a bowl and set aside.
In a food processor, add 1 cup of broccoli florets and pulse until a rice is formed. Remove, place in a bowl and repeat for the second cup of broccoli florets. Set aside.
Remove the stems of the parsley and mint, and place in the food processor. Add the tomatoes and pulse to chop together. Add 1/8 teaspoon of salt when you process the herbs and tomatoes.
In the bowl with the broccoli rice, add the tomatoes and herbs, and mix in the green onion. Press out extra water from the herb and vegetable mixture after it's chopped and mixed.
Add the broccoli rice mixture to the lentil bowl, and add a squeeze of lemon juice, olive oil, and remaining salt and pepper. Mix well, taste and adjust seasoning and olive oil as needed.
Serve in 2 bowls and garnish with sliced lemon and mint leaves. Top the bowl with feta crumbles and kefir yogurt cheese, if desired.
Notes
Omit the feta and yogurt/cheese for the vegan version
Nutrition information does not include feta or yogurt/kefir yogurt cheese