1 C of puy lentils
1 bunch of spring onions
1 C of ripe cherry tomatoes
1 large bunch of fresh, flat-leaf parsley
1 large bunch of fresh mint
4 T of any of The Olive Bin's Extra Virgin Olive Oils
Juice of 1 lemon
Sea salt and black pepper, to taste
Lentil Tabbouleh
Ingredients
Number Of Servings: 4
Directions
- Rise the lentils, then cook in plenty of slated water until tender. Drain and set aside to cool.
- Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chops the herb leaves.
- Mix the cooled lentils with the spring onions, tomatoes, herbs, and olive oil. Add the lemon juice to taste, season iwth sea salt and black pepper.
Additional Info
Try using The Olive Bin's Lemon Olive Oil or Wild Dill Olive Oil for a twist! Recipe adapted from www.jamieoliver.com
