• mollyhodgen

Lentil Tabbouleh with Parsley and Dill

This recipe couldn't be easier and also makes a lovely fresh accompaniment to a multitude of different dishes. I recommend trying a medley of salads, a dollop of houmous, or some chicken/fish. You can also mix up the herbs as you please depending on what you have in stock.



Vegan

Serves 4 as a side


30 minutes to prep and cook


Ingredients

200g cherry tomatoes, quartered

100g puy lentils

25g pack parsley, finely chopped

25g dill, finely chopped

Juice of half a lemon

2 tbsp olive oil

Seasoning


METHOD

1. Cook the lentils according to packet instructions. Once cooked, drain and leave to cool.


2. Combine the cooled lentils with all other ingredients in a large mixing bowl. Mix thoroughly before checking seasoning.


3. Serve the tabbouleh as is or with a medley of salads, check my orzo and leek/caramelised sprouts for recipe inspo.

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