Traditional tabbouleh is made with cous cous, and while delicious is not all that satisfying. I swapped the cous cous for lentils and this dish is still just as amazing, but is much more satiating, is now gluten free, and packs a nice protein punch. Serve along side hummus, pita and salad as you normally would.
The original recipe calls for 4 tablespoons of olive oil. I try to avoid oil as much as possible so did not put any in mine, the choice is yours.