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Lentil and herb tabbouleh

Name: Lentil and herb tabbouleh
Cook time: 15 min
Yield: 3
Ingredients: 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

October 10, 2016 (Last Updated: December 22, 2016)

Not only is lentil and herb tabbouleh suitable for vegans and vegetarians, it’s also gluten-free, low fat, incredibly easy to make, and will take less than 30 minutes. Add in the delicious earthy flavours and you’ve got a perfect (and healthy) dish.

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