Amazing Lentil Tabbouleh

This super easy recipe serves 4 and cooks in 30 minutes!


  • 200 grams of puy lentils
  • 1 bunch of spring onions
  • 200 grams of ripe cherry tomatoes
  • 1 large bunch of fresh-leaf parsley
  • 1 large bunch of fresh mint
  • 4 tbs of Extra virgin olive oil
  • 1 lemon
  • Sea salt
  • Black pepper


  • 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.
  • 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

*Recipe from Jamie Oliver*

Email me when people comment –

Michele Quiles

You need to be a member of The Struggling Vegan to add comments!

Join The Struggling Vegan

Veg Room Activity

Irene naikelis is now a member of The Struggling Vegan
Joseph Mausler is now a member of The Struggling Vegan
Dr. Scott Michael Schreiber commented on Michele Quiles's blog post We knew it wouldn't always be easy.
Michele Phulsuksombati and Danielle Legg joined The Struggling Vegan
Jun 17