Super Easy Lentil Tabbouleh

A serving contains 27% of your daily recommended intake of protein making this dish a perfect energy source.

Cook Time15 minsYields1 Serving
 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.

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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

Directions

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.

Notes

Super Easy Lentil Tabbouleh

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