This dish is a perfect light dinner or lunch and can be made in a large batch and shared over tupperware for the week! It is nutrient dense, crunchy, tasty and fresh! It would also make a great side dish to other protein if you omit the shrimp. I served this evening dish on a bed of fresh spinach!
- 1 cup dry lentils.
- 15oz cooked shrimp.
- 5 stalks of celery.
- 1 medium red bell pepper.
- 1 cucumber.
- 1/2 fresh lemon.
- Handful of fresh parsley.
- 2 tbsp white wine/cider vinegar.
- Black pepper.
Per portion: 164kcal; 25g protein; 21g carbs; 1g fat.
- Add the lentils to boiling water and cook in a saucepan for approximately 20 minutes over a medium/medium-high heat. You will need 2 cups of water for the 1 cup of lentils, but may need to add more if the lentils absorb all the water.
- Once the lentils are cooked, allow to cool.
- Chop the celery, cucumber and pepper into small chunks and mix with the cooled lentils in a bowl. Add in the shrimp (I buy Trader Joes frozen shrimp and defrost them overnight before adding into the dish).
- Squeeze the lemon and add in the white wine vinegar.
- Finely chop the parsley and add to the dish.
- Mix all the tabbouleh together and top with black pepper.