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Lentil Tabouli Salad

Brought to you by Susan Kath
from About Nutrition

This immune boosting vitamin C rich Tabouli Salad can be enjoyed by most people regardless of their eating preferences.

Serves 4


1 tin brown lentils or 1 cup dried brown or puy lentils boiled for 20-30mins

3 ripe tomatoes chopped

1 cup flat leaf parsley finely chopped

½ Spanish onion finely sliced

1/2 red capsicum chopped

1 clove garlic minced

1 tablespoon extra virgin olive oil

1 tablespoon flaxseed oil

1 tablespoon lemon juice

2 tspns cumin seeds roasted for 1-2mins until fragrant in a heavy based dry pan

S & P to taste

2 tablespoons chopped dry roasted almonds


Rinse lentils and place in bowl with other vegetables.

Roast the cumin seeds for 1-2mins until fragrant in a heavy based dry pan

Pour in oil and lemon juice mix through and combine all ingredients, adding in cumin seeds, almonds and seasoning last.

About the Author

Susan Kath is a qualified naturopathic nutritionist and wellness mentor, working in the industry for 18 years. Susan founded About Nutrition in 2005 offering individual nutrition and wellness consultations. Susan works collaboratively with clients, providing knowledge so you understand how your choices impact on your health appearance and ability to perform.