Lentil tabbouleh

Name: Lentil tabbouleh
Total time: 30 min
Yield: 4
Cuisine: greek
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

Serves 4

Cooks In30 minutes

DifficultySuper easy

Jamie Magazine Vegetables Alfresco Greek Lentil Sides

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

Jamie Magazine

By Rebecca Rauter

Tap For Method

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Rebecca Rauter

Tap For Ingredients

Method

Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
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.

Jamie Magazine

By Rebecca Rauter