Lunch: Lentil Tabbouleh

Lentils, bulgur, and fresh vegetables in a minty, lemon dressing make a healthy warm-weather, side-dish salad.

This recipe includes superfoods such as:

Lemon

Health benefits of Lentil Tabbouleh

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 c. water
1 c. bulgur
1 c. French green lentils or brown lentils
salt
Pepper
1/3 c. fresh lemon juice, plus lemon wedges for garnish
2 tbsp. olive oil
6 large plum tomatoes
1 medium English (seedless) cucumber
3 green onions
1 c. packed fresh mint leaves

Instructions

In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well.
Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 teaspoon salt. Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. Drain lentils well in colander.
In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours or overnight. To serve, stir in mint and garnish with lemon wedges.

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