Broccoli Tabbouleh with Lentils
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 fun, gluten-free, and it has all the flavor of tabbouleh that you know and love. It will become an instant favorite! I absolutely love tabbouleh, but I’m super picky about it. I don’t want too much onion, and the lemon has to taste super fresh. If I had a choice, I’d choose flat leaf Italian parsley over curly parsley. I often find myself reaching for the flavors of tabbouleh (parsley, lemon, tomatoes!) when I’m making other recipes, like in this lentil salad and this barley salad. Even this hummus without tahini is loaded up with fresh parsley.
I recommend topping this broccoli tabbouleh bowl with kefir yogurt and feta. I topped it with some plain Greek yogurt and feta the first time I ate it and the second time, I had it with no toppings. It was delicious both ways but I love the creamy tanginess the yogurt adds. To make vegan or dairy-free: Simply omit the yogurt and feta toppings or choose non-dairy alternatives.
- 1 cup uncooked green or red lentils
- 2 cups reduced sodium chicken or vegetable broth
- 2 cups broccoli florets or broccoli rabe, divided
- 1/2 to 2/3 cup chopped fresh parsley
- 4 mint leaves, plus extra for garnish
- 1 cup grape tomatoes
- 1/4 teaspoon fine sea salt or kosher salt, divided
- 1/4 cup chopped green onions
- 1/2 lemon, plus extra for garnish
- 3 tablespoons extra virgin olive oil
- pepper to taste
- feta crumbles, optional, for topping
- 2-3 tablespoons kefir yogurt cheese or Greek yogurt for topping