Green lentil – quinoa tabbouleh


  • 400 gr. quinoa
  • 250 green lentils (or Puy lentils, black lentils)
  • 4 Medjoul dates (or sultanas)
  • handful fresh parsley leaves chopped
  • handful cilantro leaves copped
  • 8 cherry tomatoes quartered
  • 2 garlic cloves minced
  • fresh lemon juice of 1/2 lemon
  • 3 tbsp olive oil
  • 1/2 tbsp pomegranate molasses
  • 1 1/2 tsp Lebanese 7-spice
  • 1 1/2 tsp cumin powder
  • 1/2 tsp Isot pepper (optional)
  • salt and pepper
  • 1 tsp unsalted vegetable stock powder


Start by rinsing the quinoa in a sieve. Transfer to a pan and cook according to instructions. Add the vegetable stock to the water and a pinch of salt. Rinse the lentils and cook them in fresh water for 15 minutes or until soft.

In the meantime chop the fresh cilantro and parsley leaves, quarter the cherry tomatoes, cut the dates in small pieces. Mix the olive oil, the cumin powder, 7-spice, salt, pepper, lemon juice, pomegranate molasse and the minced garlic in a smal bowl until it forms a smooth dressing. Drain the cooked quinoa, place in a large bowl. Drain the cooked lentils, mix in with the quinoa. Stir all the other ingredients and the dressing in. Mix well, adjust seasoning if necessary and serve.


  • serves: 4
  • preparation time: 10 minutes
  • cooking time: 15 minutes