Lentil ‘Tabbouleh’

Lentil Tabbouleh

This recipe is another winner from my cooking guru, Rene. I just love her food. Its always, always packed with fresh ingredients and full of amazing flavour and her ability to pair flavours together is remarkable! Sigh, I have such a long way to go!

Tabbouleh is a middle eastern salad that is usually made with bulgar or cous cous which you can totally substitute here for the lentils. I really like that this one has lentils as they are so much better for you and packed with protein.

Please adhere to the last step which is to let it sit  for at least 1 hour before serving as the flavours need to develop. Its well worth it! Its a great side to some baked fish or even chicken breasts or serve it as a salad at a braai. So yummy! Thanks Rene! xx

1 tin lentils, well rinsed and drained

3 cups flat leaf parsley, coarsely chopped

1/2 cup fresh mint, coarsely chopped

1/2 pack Ina Paarman  sundried tomato quarters, chopped

1 red onion, finely chopped

2 spring onions, finely chopped

125 ml olive oil (I used half of this to be a bit more ‘fat conscious and it worked perfectly, just halve the lemon juice as well if you are reducing the oil)

125 ml fresh lemon juice

2 discs feta cheese, crumbled

  • Place all ingredients in a large bowl.
  • Season to taste.
  • Mix gently and allow to stand for at least 1 hour before serving.

 

Recipe by Rene Kairuz

 

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