Lentil tabbouleh lunchbox

Your time is precious, so today we gift you with a quick fix. No cooking required. All You Need Is Love… an airtight container, a cutting board and a knife! Keywords: fast and tasty!

Our objective for the 30th Green Tuesday was to provide a delicious, simple and quick, yet nutritious lunch recipe. A no-brainer alternative to (often) sad, expensive take-out food.

Say goodbye to boring sandwiches in single-use wrapping, and say hello to this lunchbox filled with treats for your tummy. Eating well need not be complicated. We hope you enjoy this straightforward goodie with a smile!

10 minutes
preparation time
0 minutes
cooking time
2 lunchboxes
filled with yummy food


  • 1 can of brown lentils (~265g fill weight), drained
  • 150 g cherry tomatoes, halved
  • 1 bunch of spring onions, sliced
  • 1 large bunch of fresh parsley, chopped
  • 1 large bunch of fresh mint, chopped
  • 4 tablespoons of extra virgin olive oil
  • ½  lemon’s juice
  • Salt & pepper to taste


  1. Drain the lentils.*
  2. Slice the spring onions, halve the tomatoes, then finely chop the parsley and mint leaves.
  3. Mix the lentils with the spring onions, tomatoes, herbs and four tablespoons of olive oil. After that, add lemon juice to taste, season with sea salt and black pepper.**
  4. Finally, divide in two airtight lunchboxes, keep refrigerated.

Enjoy! ❤


* Up for cooking dried lentils yourself? All the better! Luckily, they don’t require pre-soaking and take only 20-30 minutes to cook. Kudos for saving tin waste.

** If you crave something extra you can add cubes of feta into the mix. The flavours work well, just watch out with salt if you do so!

Credits to the inspiration from Jamie Oliver’s spellbook!