Puy Lentil Tabbouleh

Dinner, Gluten-Free, Vegan, Vegetarian

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I love Middle Eastern cuisine and this salad is one of my favourite, to serve with just about anything.

This is a recipe from Maria Elia, from her book The modern vegetarian. When I return to being a vegetarian, two years ago, my husband offered me this amazing book. Many beautiful recipes to find inspiration.

I have slightly modified the recipe to make it a vegan version but if you are not vegan and love feta cheese, simply add 50g of feta to it.

Ingredients:

  • 120g flat-leaf parsley, with stalks
  • 50g mint leaves, picked
  • 2 tomatoes, finely diced
  • 1 small red onion, finely diced
  • 150g puy lentils, cooked
  • 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  • salt
  • juice of 1 lemon
  • 60 ml olive oil

Directions:

  1. Using a very sharp knife, slice the parsley as thinly as possible, starting at the leafy top and going ask the way down to the stalks; repeat with the mint leaves.
  2. Combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil.

Note:

If you are not vegan and love feta cheese, simply stir 50g of it just before serving.

Enjoy!

XO

Alex

 

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