Lentil Tabbouleh
This lentil tabbouleh salad is a tasty and nutritious dish that combines the earthy flavours of lentils with the fresh and lemony taste of traditional tabbouleh.
Equipment
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Ingredients
- 200 g Puy lentils (or French green lentils)
- 250 g tomatoes
- 250 g cucumber
- 30 g fresh parsley
- 30 g fresh mint leaves
- 4 spring onions
- 2 garlic cloves grated
- 2 Tbsp fresh lemon Juice
- 4 Tbsp extra-virgin olive oil
- Salt to taste
Instructions
- Heat a small saucepan of water. When boiling, add some salt followed by the lentils and cook according to packet instructions for around 12 minutes until tender (they should still hold their shape). When done drain and set aside.200 g Puy lentils (or French green lentils)
- In the meantime, prepare the rest of the ingredients: Cut the tomatoes and cucumber into small dice. Finely chop the parsley, mint leaves, and spring onions.250 g tomatoes, 250 g cucumber, 30 g fresh parsley, 30 g fresh mint leaves, 4 spring onions
- Place the drained lentils in a salad bowl. Mix in the tomatoes, cucumber, parsley, mint, spring onions, and garlic with the lentils.2 garlic cloves
- Stir in the lemon juice, olive oil, and salt.2 Tbsp fresh lemon Juice, 4 Tbsp extra-virgin olive oil, Salt to taste
- Leave to rest for 30 minutes at room temperature before serving.
Nutrition
Serving: 1servingCalories: 231kcalCarbohydrates: 25gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 11mgPotassium: 243mgFiber: 12gSugar: 3gVitamin A: 1091IUVitamin C: 21mgCalcium: 58mgIron: 3mg