Thai · Salad

Glazed Lentil Tabbouleh

The kind of Thai plate you make on repeat. lemongrass and lime, a proper glaze, and a finish of fresh herbs.

4.6 from 1,068 cooks

Prep15 min

Cook30 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemongrass and lime elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Thai

This Thai Ragu leans on lemongrass and lime to do the heavy lifting. We steam the Sweet Potato...

45 min · Medium

Thai

A coconut take on Cod Scramble, built on lemongrass and lime and finished the way we like it....

40 min · Easy

Thai Members

Thai

This Thai Galette leans on galangal and chilli to do the heavy lifting. We stir-fry the Beef...

37 min · Medium

Thai Members

Thai

Weeknight-friendly Cod Ragu with the fish sauce and palm sugar we come back to again and again....

43 min · Easy