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    Lentil and herb tabbouleh

    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.

    Print Recipe

    Lentil and herb tabbouleh

    Serves: 3
    Cooking Time: 15 mins

    Ingredients

    • 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

    Instructions

    1

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

    2

    topped with baby exotic tomatoes and micro basil leaves.

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