A serving contains 27% of your daily recommended intake of protein making this dish a perfect energy source.
200 g puy lentils
1 bunch of spring onions
200 g 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 these aside to cool.
2
Next, 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.
4
Add the lemon juice to taste, season with sea salt and black pepper, then serve.
This recipe is taken from Jamie Oliver's online recipes. Found here; https://www.jamieoliver.com/recipes/vegetables-recipes/lentil-tabbouleh/
Ingredients
200 g puy lentils
1 bunch of spring onions
200 g ripe cherry tomatoes
1 large bunch of fresh flat-leaf parsley
1 large bunch of fresh mint
extra virgin olive oil
1 lemon