Recipe: Lentil and herb tabbouleh
Serves three, 15 minutes. Level: Easy.
Lentil and herb tabbouleh
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
HOW TO DO IT
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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