Name: Lentil and herb tabbouleh
Cook time: 15 min
Yield: 3
Ingredients: Tabbouleh; 2 x 425g tins lentils, drained and rinsed; 3 spring onions, finely sliced; handful fresh flat-leaf parsley, roughly chopped; small handful fresh mint leaves, roughly chopped; handful fresh coriander leaves, roughly chopped; juice of 1 lemon; 30ml (2 tbsp) good-quality olive oil; salt and freshly ground black pepper, to taste; To serve; baby exotic tomatoes, some sliced; and others left whole; fresh micro basil leaves, to garnish

Not only is lentil and herb tabbouleh suitable for vegans and vegetarians, it’s also gluten-free, low fat, incredibly easy to make, and will take less than 30 minutes. Add in the delicious earthy flavours and you’ve got a perfect (and healthy) dish.

Print Recipe

Lentil and herb tabbouleh

Serves: 3

Cooking Time: 15 mins

Ingredients

Tabbouleh
2 x 425g tins lentils, drained and rinsed
3 spring onions, finely sliced
handful fresh flat-leaf parsley, roughly chopped
small handful fresh mint leaves, roughly chopped
handful fresh coriander leaves, roughly chopped
juice of 1 lemon
30ml (2 tbsp) good-quality olive oil
salt and freshly ground black pepper, to taste
To serve
baby exotic tomatoes, some sliced
and others left whole
fresh micro basil leaves, to garnish

Instructions

For the tabbouleh, combine all of the ingredients in a medium bowl. Taste and season well. Serve in bowls,

topped with baby exotic tomatoes and micro basil leaves.

Lentil and herb tabbouleh

Ingredients

Tabbouleh

To serve

Instructions

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