Lentil Tabbouleh

Serves: 6

Prep: 15 mins

Cook: 25 mins

Ingredients

1 ¹⁄₂ cups (300g) dried puy lentils

4 tomatoes, diced

1 small red onion, diced

1 cup (25g) parsley, chopped

4 tbsp. mint, chopped

1 tsp. ground cinnamon

2 tsp ground allspice

3 tbsp. olive oil

4 tbsp. lemon juice

zest of one lemon

salt & pepper to taste

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
264	8g	37g	14g	8g

*nutrition per serving

Directions

1. In a medium pot, add the lentils and cover them with water. Bring to a boil, then turn down the heat, cover the pot and simmer on low heat for 20-25 minutes, or until the lentils are just tender. Drain the lentils and rinse with cold water.

2. Now place the tomatoes, onion, parsley and mint in a medium-sized bowl. Add in the cold lentils, cinnamon, allspice, olive oil, and lemon juice and season to taste with salt and pepper. Mix well to combine and serve immediately, or store in the refrigerator.