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Large white bowl with a chopped mixed salad of brown lentils, cucumber, tomatoes, and red onion. 3 pita triangles are placed on the side.
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Lentil Tabbouleh

This light and refreshing lentil tabbouleh salad recipe puts a delicious twist on the classic tabbouleh that will fill you up without weighing you down! Requiring just three steps to make, this easy Mediterranean dish is perfect for a quick and easy lunch. Or, serve it on a platter with fresh pita bread, fruits, and veggies for a nutritious party snack.
Course Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian
Keyword lentil tabbouleh, vegan tabbouleh
Prep Time 10 minutes
Assembly 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 359kcal
Author Nandi Barta

Ingredients

  • 11 oz Brown lentils (canned) 1 can
  • 1 Purple onion
  • 9 oz Cherry tomatoes
  • ½ Cucumber (large)
  • 3 Tbsp Olive oil
  • 1 Tbsp Fresh mint leaves chopped
  • 2 Tbsp Parsley (fresh) chopped
  • ½ Lemon (only juice, freshly squeezed)
  • Salt and Black Pepper to taste
  • 4 Pita bread

Instructions

  • Peel and chop the purple onion. Wash and dice tomatoes and cucumber to a smaller size. Wash and chop fresh mint leaves and parsley.
  • In a large bowl add canned lentils, onions, tomatoes, cucumber, mint leaves, and parsley. Add freshly squeezed lemon juice and olive oil. Season with a bit of salt and black pepper. Mix well.
  • Serve it with fresh pita bread.