Jamie Oliver

Lentil tabbouleh

Lentil tabbouleh

Serves 4
Cooks In30 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    288
    14%
  • Fat
    14.5g
    21%
  • Saturates
    2g
    10%
  • Protein
    13.7g
    27%
  • Carbs
    27.7g
    11%
  • Sugars
    3.4g
    4%
  • Salt
    0.5g
    8%
  • Fibre
    5.1g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Rebecca Rauter

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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
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Jamie Magazine
Recipe From

Jamie Magazine

By Rebecca Rauter

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
  2. 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. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

Tip

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Nutrition per serving
  • Calories
    288
    14%
  • Fat
    14.5g
    21%
  • Saturates
    2g
    10%
  • Protein
    13.7g
    27%
  • Carbs
    27.7g
    11%
  • Sugars
    3.4g
    4%
  • Salt
    0.5g
    8%
  • Fibre
    5.1g
    -

Of an adult's reference intake