Red lentil tabbouleh

June 17, 2019 (Last Updated: June 13, 2019)
Red lentil tabbouleh

Recipe and styling by Joe Barza

Photograph by Justin Dingwall

Red lentil tabbouleh

Serves: 3 – 4 as a side dish
Cooking Time: 30 mins + 2 hrs, to soak


  • 150g fresh flat-leaf parsley, chopped
  • 125g white cabbage, shredded + extra, to garnish
  • 300g tomatoes, diced + extra, to garnish
  • 50g red lentils, soaked and drained
  • 15g onions, peeled and finely chopped
  • pinch allspice
  • 3g salt
  • small handful fresh mint, shredded
  • 3 tbsp freshly squeezed lemon juice
  • 5 tbsp olive oil
  • salt and freshly ground black pepper, to taste



Combine all the ingredients in a large bowl. Mix until well combined.


To serve, divide the tabbouleh among 4 small plates. Garnish with the extra shredded white cabbage and diced tomatoes. Serve immediately.

Send this to a friend