Lentil and herb tabbouleh

October 10, 2016 (Last Updated: December 22, 2016)
Lentil and herb tabbouleh recipe

Not only is lentil and herb tabbouleh suitable for vegans and vegetarians, it’s also gluten-free, low fat, incredibly easy to make, and will take less than 30 minutes. Add in the delicious earthy flavours and you’ve got a perfect (and healthy) dish.

Lentil and herb tabbouleh

Serves: 3
Cooking Time: 15 mins


  • Tabbouleh

  • 2 x 425g tins lentils, drained and rinsed
  • 3 spring onions, finely sliced
  • handful fresh flat-leaf parsley, roughly chopped
  • small handful fresh mint leaves, roughly chopped
  • handful fresh coriander leaves, roughly chopped
  • juice of 1 lemon
  • 30ml (2 tbsp) good-quality olive oil
  • salt and freshly ground black pepper, to taste
  • To serve

  • baby exotic tomatoes, some sliced
  • and others left whole
  • fresh micro basil leaves, to garnish



For the tabbouleh, combine all of the ingredients in a medium bowl. Taste and season well. Serve in bowls,


topped with baby exotic tomatoes and micro basil leaves.

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