6 Reviews

Love, love , L-O-V-E this salad...used Sharon's directions in her How to Sprout Lentils for sprouting the lentils and the results were just great (I mixed green/brown lentils and red and did discover after the fact {{my oops}} that the red lentils were "split" {dahl} style and will not sprout...they were still yummy :)...the green turned out very well...SO CUTE!!! :) ) **BE SURE TO MAKE EXTRA FOR MUNCHING!!!***- they are great by the handful! :)...annywaay; I mixed both styles in the salad for varying crunch/textural effect...used grape tomatoes, added a bit of garlic to the suggested mix...and happy-happy-happy got to use parsley from our garden (the first of our "crop" this year and our first garden in several years...can not wait to make it again with our own 'matoes' and 'cucs.'...:) ) I squeezed about two lemons and zest in and decides to use only 3 spoons of olive oil...let it sit for a few hours and just upon serving on a whim because it was there added some fresh lime juice as well...IT WAS SUPER YUMMY!!! ...and the leftovers are fabu as well...it ages really well as the flavors all mingle...THANKS SHARON for another GEM!!! :)

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free-free June 18, 2008

This is, for me, an excellent tabbouleh, with sprouts added in. I have a different technique for prepping my bulgar, but after that I just followed Sharon's proportions and directions, (I do leave out all but a splash of the evoo) using her fun-to-make lentil sprouts. I've been putting this on my hummus wraps that we sell at the cafe instead of a scoop of our old recipe tabbouleh and a sprinkle of alfalfa sprouts. Saves me a step, and tastes great! Thanks, Sharon!

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Chef Edlear July 07, 2009

Addictive is really the word for this salad. I made it exactly as written, except I used onions instead of scallions. If you want more sprouts in your diet, this is the way to go.

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Flower #2 October 27, 2007

I HAVE NOT TRIED THIS yet. Although it looks delicious but I'm having a problem finding Lentil Sprout. What is lentil sprout? Is it sprouts like alphafa or broccoli sprout or is it lentils dried in a deyhdrator to grow sprouts. Please help. I have been to 3 different stores and have asked in the supermarket and nobody seems to know...

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LucyGoosey September 02, 2007

Yum! I made this with mixed sprouts (lentil, garbanzo, aduki, and mung). I was also short on parsley so added some chopped arugula and mint to make up for it. The result was delicious! I was really surprised by how well the sprouted beans worked with this (tabouleh is so yummy on its own). One tip: soak the bulgar in cold water for an hour then drain and squeeze dry. This keeps it from getting too mushy. Thanks!

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spacekadet October 07, 2006

A deliciously flavoursome up-market tabouli, that was quick to make and visually very appealing. Just loved the lemony flavour and the capers in this. It was very refreshing and, because of the bulgur, more sustaining than many salads. I left the cucumber unpeeled (it was a thin skinned variety), I used really flavoursome tomatoes, and I added three cloves of minced garlic and 1 medium-sized red pepper, diced. I enjoyed this for lunch with baby spinach leaves and crusty rolls. Thank you so much for sharing this yummy recipe, which I’ll be making again.

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bluemoon downunder February 04, 2006
Lentil Sprout and Bulgur Salad