A serving contains 27% of your daily recommended intake of protein making this dish a perfect energy source.
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set these aside to cool.
Next, trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil.
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
Directions
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set these aside to cool.
Next, trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil.
Add the lemon juice to taste, season with sea salt and black pepper, then serve.