Tabouli with lentils (Taboulet Adass)

Tabouli with lentils (Taboulet Adass)
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Servings Prep Time
4 60min
Servings Prep Time
4 60min
Tabouli with lentils (Taboulet Adass)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4 60min
Servings Prep Time
4 60min
Ingredients
Units:
Instructions
  1. Wash lentil and soak it in water from morning or at least before two hours of cooking.
  2. Wash , dry and chop parsley finely
  3. Separate mint leaves from stems and chop finely
  4. Chop onions finely
  5. Mix all ingredients and serve cold
  6. Add dressing made of salt leman and olive oil.
Contributor: Maysoon Nasreddin, 60
Place: Kfar Qatra – Mount Lebanon – Lebanon
Personal Background: At first she worked as an engineer; Produced and sold natural food; Produced healthy food; Worked in the field of organic planting; Worked in the production of natural food supplements.

Recipe’s Personal Background How did you learn this recipe? _
Is there some memory/historical event connected to this recipe? _
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? _
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? Traditional Lebanese food. Can be done with Bulgur (wheat) eaten with lettuce leaves or cabbage leaves or vine leaves depending on the season.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? Tabouli is part of the traditional meal in the Lebanese society. It is often associated to feasts but not always. It can be eaten on a daily basis. But most of the time it is related to a social gathering occasions.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? Yes, since all the ingredients are Lebanese traditional ones.
Season (season this food is linked to) Mostly in spring and summer. But if all the ingredients can be found in winter (tomatoes) it can be eaten in winter.
Ingredient Nutritional Importance Health Benefits
Olive oil Source of mono-unsaturated fat. It contains vitamins E and K. The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Parsley Good source of fibers, Vitamins( C, B12, K, A) Improves Immunity, Good for bones and Nerves system. Helps in Constipation
Onion Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese. It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Lentils Good source of protein, fibers, Vitamins and minerals Lowers Cholesterol, Good for digestion. Provides energy.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? Patients with Heart disease, Diabetes can enjoy it
As well as patients who suffer from constipation or who are vegetarian.

What is the primary base with which your food is prepared? Is this a derivative of oil or another base?		 Parsley( from plant origin)
Lentils( plant origin)
Olive oil ( olive tree origin)
Tabouli in lentils is considered a complete food with all the nutrients (Carbs, protein, fats, vitamins, minerals and water); it’s a good source of vitamins, minerals, fibers and antioxidants. It’s also aids in digestion
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? No, there is no treatment based on this recipe.

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