Lentil tabbouleh

You are here

» Lentil tabbouleh

An individual pork pie generates 3.6 times more CO2e than lentil tabbouleh, and a Cornish pasty generates 6.7 times more CO2e.

From Jamie Oliver

Serves 4


  • 200 grams puy lentils
  • 1 bunch of spring onions
  • 200 grams ripe cherry tomatoes
  • 1 large bunch of fresh flat-leaf parsley
  • 1 large bunch of fresh mint extra virgin olive oil
  • 1 lemon


  1. Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
  2. Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
  3. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.
Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2024 The Vegan Society