Lentil Tabouleh

The working year has officially commenced and that means less time to spend creating delicious healthy meals in the kitchen and the need for simple ingredients that will make a meal in under 10 mins.
Vegan Lentil Tabouleh
It’s a horrible feeling finishing lunch and needing to take a siesta. I mean, It’s a great feeling on the weekend when siesta you can! But if it’s Mon – Fri and you’re out of luck, it is a horrible, horrible feeling. Especially when the boss is on your case chasing deadlines.
So with that in mind, this revitalising dish will take you only 5 minutes to prep and has all the ingredients to tick boxes to keep you feeling full (thank you, lentils) but not ready to head butt the desk.
Mint and parsley provide a nice little kick of freshness, perfect for hot summer days and the salad keeps well meaning you can enjoy it across 2 meals if it lasts that long!
I call this my fuss-free,  no cook, a simplistic ode to tabouleh recipe. The recipe below will serve 1 – 2 people as a main meal and keeps well.
It’s wonderful served on its own or paired with loads of hummus and falafels.

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Lentil Tabouleh

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Talitha Case

Ingredients

  • 1 x 400g tinned lentils drained and rinsed
  • 1 bunch parsley chopped finely
  • 1 bunch mint chopped finely
  • 1 red onion sliced finely
  • 250 g cherry tomatoes quartered
  • 1-2 cloves garlic minced
  • Juice of 1 lemon or more to taste
  • 1 tablespoon extra virgin olive oil or more to taste
  • Lots of cracked pepper and Himalayan salt
  • A handful of pine nuts optional

Instructions

  1. Add everything to a salad bowl and give it a good toss to mix everything through.
  2. Taste and adjust seasonings (salt, pepper, oil, lemon) to taste.

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