Lentil and herb tabbouleh
More herb than grain, with lentils doing the protein.
25 min3 servings380 cal16g proteinModerate GI
Ingredients
Makes 3 servings
- ½ cup bulgur wheat
- 1½ cups cooked green lentils
- 2 cups flat-leaf parsley, finely chopped
- ½ cup mint leaves, finely chopped
- 3 scallions, thinly sliced
- 1 cup cherry tomatoes, finely diced
- 3 tbsp olive oil
- Juice of 1½ lemons
Method
- 1Cover the bulgur with boiling water and leave for 10 minutes, then drain well and cool.
- 2Combine the bulgur, lentils, herbs, scallions and tomatoes in a large bowl.
- 3Dress with the olive oil and lemon juice, season generously, and let it sit for 15 minutes before serving.
Middle Easternlunchvegetarianvegandairy free
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