Lentil & Feta Tabbouleh

Prep Time 10 mins
Total Time 10 mins
Course Main Course, Salad
Servings 4 servings


  • 2 cups Lentils cooked
  • 2 Tomato (medium, diced)
  • 2/3 cup Feta Cheese crumbled
  • 4 cups Parsley (chopped)
  • 1/2 cup Red Onion finely diced
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 Lemon juiced
  • 2 tsp Cinnamon (ground)
  • Sea Salt & Black Pepper (to taste)


  • Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste. Divide into bowls and enjoy!


Dairy-Free: Omit the feta and use sliced olives or capers instead.
Storage: Store in an airtight container in the fridge up to 3 days.
Keyword dinner, lentils, lunch, pulses, salad, vegetarian