- 175g Puy lentils
- 4 Spring onions, trimmed
- 15g Fresh mint
- 15g Flat leaf parsley
- 250g Cherry tomatoes, halved
- 75g Parmigiano Reggiano, coarsely grated
- 3 tbsp Extra virgin olive oil
- Juice of 1/2 lemon
- Salt & freshly ground pepper
Lentil tabbouleh
Lentil tabbouleh
30 min
Lentil and Parmigiano Reggiano tabbouleh.
Ingredients
Method
Cook the lentils in boiling, lightly salted water for 10 minutes or until just tender. Drain in a sieve and rinse under cold water. Tip into a bowl and allow to cool.
Finely chop the spring onions. Remove tough stalks from the mint and parsley then chop the leaves.
Add the spring onions, mint and parsley to the cold lentils along with the cherry tomatoes and 50g of the Parmigiano Reggiano.
Add the olive oil and lemon juice along with a good pinch of salt and freshly ground black pepper. Mix together. Taste and add a little more lemon juice or seasoning as you like. Scatter the remaining Parmigiano Reggiano over and serve.
Cooking tip: Puy lentils take the place of bulgur wheat in this twist on a middle eastern classic - you could use green lentils instead. Once made it can be stored in the fridge for 2-3 days.
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