Shrimp and lentil tabbouleh

IMG_20160208_200207 [148713]This dish is a perfect light dinner or lunch and can be made in a large batch and shared over tupperware for the week! It is nutrient dense, crunchy, tasty and fresh! It would also make a great side dish to other protein if you omit the shrimp. I served this evening dish on a bed of fresh spinach!


  • 1 cup dry lentils.
  • 15oz cooked shrimp.
  • 5 stalks of celery.
  • 1 medium red bell pepper.
  • 1 cucumber.
  • 1/2 fresh lemon.
  • Handful of fresh parsley.
  • 2 tbsp white wine/cider vinegar.
  • Black pepper.

Serves 5.

Nutritional Information

Per portion: 164kcal; 25g protein; 21g carbs; 1g fat.


  1. Add the lentils to boiling water and cook in a saucepan for approximately 20 minutes over a medium/medium-high heat. You will need 2 cups of water for the 1 cup of lentils, but may need to add more if the lentils absorb all the water.
  2. Once the lentils are cooked, allow to cool.
  3. Chop the celery, cucumber and pepper into small chunks and mix with the cooled lentils in a bowl. Add in the shrimp (I buy Trader Joes frozen shrimp and defrost them overnight before adding into the dish).
  4. Squeeze the lemon and add in the white wine vinegar.
  5. Finely chop the parsley and add to the dish.
  6. Mix all the tabbouleh together and top with black pepper.

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