Lentil Tabouleh

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


  • 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


  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.