Name: Lentil Tabbouleh with Roasted Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: salt and pepper, to taste; salt and pepper; 1/4 cup red bell pepper, chopped; 1/4 cup yellow bell pepper, chopped; 2 tbsp maple syrup; 1/2 garlic clove, chopped; 1 ripe butternut squash, sliced thinly in half-moons; 1 tbsp sumac; 2 cups cooked lentils; 1/4 cup red onion, chopped; 1 lime, juiced; 1/2 cup fresh parsley, sliced; 1/4 cup extra virgin olive oil; 4 garlic clove, minced; 3 tbsp extra virgin olive oil

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

This delicious Lentil Tabbouleh with Roasted Squash is a unique twist on the classic Middle Eastern dish. Roasted squash gives it an extra crunch, while the lentils add a hearty and satisfying texture. This unique dish is sure to be a hit with your family, and the best part? It's ready in just 30 minutes!

Mediterranean

Vegetarian

Vegan

Seasonings

gram

Salt & Pepper

Fresh Vegetables

red bell pepper

yellow bell pepper

Syrup

milliliter

maple syrup

garlic

butternut squash

sumac

Beans & Legumes

lentils

red onion

Fresh Fruit

lime

fresh parsley

Oils

extra virgin olive oil

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

Vitamin E

Iodine

Selenium

Alpha-carotene

Beta-cryptoxanthin

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Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

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Lentil Tabbouleh with Roasted Squash

Baking Goods

Produce

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/lentil-tabbouleh-with-roasted-squash-2503146

This delicious Lentil Tabbouleh with Roasted Squash is a unique twist on the classic Middle Eastern dish. Roasted squash gives it an extra crunch, while the lentils add a hearty and satisfying texture. This unique dish is sure to be a hit with your family, and the best part? It's ready in just 30 mi

Lentil Tabbouleh with Roasted Squash

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