Lentil Tabbouleh Recipe

The well-known Middle East salad, given a few tweaks with the use of lentils and avocado pear, provides a lunch meal packed with goodness and colour.


Prep Time

15 minutes

Cooking Time



Recipe Ingredients

  • 1 can SPAR lentils, un-drained
  • 30 g packet SPAR Freshline Mint, chopped to yield 125 ml
  • 30 g packet SPAR Freshline Parsley (flat leaf or curly), chopped to yield 125 ml
  • ½  bunch SPAR Freshline Spring Onions, chopped, include half the green tops
  • 1 SPAR Freshline Ripe & Ready Hass Avocado Pear
  • 1½ medium SPAR Freshline tomatoes, diced
  • ½  SPAR Freshline English Cucumber, diced


  • 50 ml SPAR Lemon juice or juice of 1 large fresh lemon
  • 30 ml SPAR Mild Olive oil
  • freshly ground black pepper to taste
  • 50 ml of the drained liquid from lentils
  • 1 large clove fresh garlic, crushed

Recipe Method

  1. Drain the liquid off the lentils and retain in a separate bowl.
  2. Combine all the remaining salad ingredients with the lentils.
  3. Mix the dressing ingredients together, and pour onto the salad, tossing to combine the ingredients well.

Hints & Tips

  • To extend this salad, cooked quinoa or soaked bulgur wheat may be added.   Additions are fairly limitless to change the use of the salad eg feta and olives, pan-grilled SPAR Lean Bacon, roasted butternut chunks etc
  • To prepare and keep this salad well ahead of time, add the avocado pear closer to when you serve the salad.
  • A sprinkle of reduced-fat feta cheese on top is a great variation.