food and drink 17.1.2017 04:19 pm

Recipe: Lentil and herb tabbouleh

Lentil and herb tabbouleh

Lentil and herb tabbouleh

Serves three, 15 minutes. Level: Easy.


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


baby exotic tomatoes, some sliced and others left whole fresh micro basil leaves, to garnish


1. 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.

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