Simple Yet Flavorful Lentil Tabbouleh

A taste of Middle East cuisine that is so easy to make.

Most of us are very very busy individuals and sometimes prepare a meal can be an extremely tedious thing to do. As much as I love cooking, a long tiring day at work could really take a toll on me and get me lazy to whip something up in the kitchen.

Well thanks to celebrity and Michelin chefs and online access, now there are tons of very easy and quick dishes that you can throw together in a matter of minutes. And this particular recipe is one of many favorites.

This Lentil Tabbouleh is so quick to do and it gives you a feel of Middle East flavors. So try it out.

Check out the recipe below.

Lentil Tabbouleh


200 g puy lentils

1 bunch of spring onions

200 g ripe cherry tomatoes

1 large bunch of fresh flat-leaf parsley

1 large bunch of fresh mint

extra virgin olive oil

1 lemon



Go to page 2 for the rest of the recipe…


Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.

Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.

v 002a

Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.