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.
Serves 4 as a side
30 minutes to prep and cook
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
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.