Lentil Tabouli
A simple and healthy Lentil Tabouli salad that's ready to serve in just 10 minutes!
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Servings: 6 serves
Calories: 319kcal
Cost: $5
Equipment
- mixing bowl
- Jar or small bowl for mixing the dressing
Ingredients
For The Tabouli
- 400 g lentils tinned, rinsed and drained
- 3 large tomatoes
- 1 bunch flat leaf parsley
- handful fresh mint
For The Dressing
- 3 tbs olive oil
- 2 tbs lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon all spice
- salt and pepper to taste
Instructions
- Rinse and drain the tinned lentils and place into a large mixing bowl.
- Cut the tomatoes in half and remove and discard the seeds. Chop the tomatoes into small chunks and place into the mixing bowl.
- Roughly chop the parsley and mint leaves and place into the mixing bowl.
- Place the dressing ingredients into a small jar. Shake until combined.
- Pour the dressing into the mixing bowl and toss the tabouli until all of the ingredients are coated in the dressing.
Notes
RECIPE NOTES & TIPS
- Optional add ins - ¼ red onion, very finely diced; shredded lettuce, or finely chopped cucumber for extra crunch!
- Make ahead - you can make the salad dressing up to 3 days ahead and store in the jar or other small airtight container in the fridge. Shake well before serving.
- Storage - store any leftover salad in an airtight container in the fridge for up to 3 days.
- This lentil salad is not suitable for freezing.
Nutrition
Calories: 319kcal | Carbohydrates: 45g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 912mg | Fiber: 22g | Sugar: 4g | Vitamin A: 1586IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 6mg
