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Lentil Tabbouleh

by Jac's Veghead (follow)
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Traditional tabbouleh is made with cous cous, and while delicious is not all that satisfying. I swapped the cous cous for lentils and this dish is still just as amazing, but is much more satiating, is now gluten free, and packs a nice protein punch. Serve along side hummus, pita and salad as you normally would.



The original recipe calls for 4 tablespoons of olive oil. I try to avoid oil as much as possible so did not put any in mine, the choice is yours.

Preparation Time: 5 minutes
Cooking Time: 0-30 minutes
Serves: 4 sides, 2 mains

Ingredients
200 g puy lentils (dry weight)
1 bunch of spring onions
200 g cherry tomatoes
1 bunch of flat-leaf parsley
1 bunch of mint
1 lemon
Extra virgin olive oil (optional)

Method
If using dried lentils rinse and cook in lots of salted water until tender. Drain and set aside to cool. If using tinned lentils simple rinse well and pat dry.

While the lentils are cooling finely slice the spring onions, cut the tomatoes in half, and finely chop the mint and parsley.

Mix the cooled lentils with the spring onions, tomatoes, herbs and oil if using. Pour the lemon juice over the top, season with salt and pepper and toss well.
Serve alongside some falafels and homemade hummus.



Categories
#vegan
#healthy
#easy
#tabbouleh
#middle eastern
#lentils
#lunch
#dinner
#vegetarian
#dairy free
#egg free
#gluten free
I like this Recipe - 4
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