Lentil tabbouleh

Lentil tabbouleh

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 288 14%
  • Fat 14.5g 21%
  • Saturates 2g 10%
  • Sugars 3.4g 4%
  • Salt 0.5g 8%
  • Protein 13.7g 27%
  • Carbs 27.7g 11%
  • Fibre 5.1g -
Of an adult's reference intake
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
Tap For Method
Recipe From

Jamie Magazine

By Rebecca Rauter
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.
Recipe From

Jamie Magazine

By Rebecca Rauter