Lentil tabbouleh

Posted on Posted in Soups & Salads, Uncategorized

Serving Portions: 4

Cooking Time: 20 Minutes

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  • 200 g puy lentils
  • 1 bunch of spring onions
  • 200 g ripe cherry tomatoes
  • 1 large bunch of fresh flat-leaf parsley
  • 1 large bunch of fresh mint
  • extra virgin olive oil
  • 1 lemon


  1. Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
  2. Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
  3. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.


Vary how you serve your houmous: crunchy vegetables like radishes, raw asparagus, cos lettuce, or even apple are all delicious – see what’s in season and experiment

Jamie Oliver

Kuwait City, Kuwait+965 99009900chef@chef.com

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