Lentil Tabouleh
2.0 Unit(s)
Pita Bread 7"
60.0 grams
Puy Lentils
30.0 grams
Tomato
15.0 grams
White Onion
50.0 grams
Green Lime
3.0 grams
Flat Leaf Parsley
3.0 grams
Mint Leaves
120.0 ml
Vegetable Stock By Let's Cook
- Time : 30.0 mins |
- Calories: 609.0 kcal |
- Protein : 28.0 g |
- Fat : 13.0 g |
- Carb. : 118.0 g
Boil the Lentils
1. Use a sieve and rinse the lentils under cold running water.
2. Get a saucepan that is A. Large enough : the lentils will triple in volume, B. Has a tight lid. Cook the lentils in the stock provided, you will need to add some water. Lentil to water ratio is 1g of lentils : 3ml of liquid.
3. Cover the saucepan or pot, bring the liquid to a boil. Then bring it to a boil before reducing it to a simmer. Let the lentils cook for 15 – 20 minutes or until they are tender.
4. Once the lentils are cooked, turn off the heat. Drain away any excess liquid. Salt the lentils at this stage.
2. Get a saucepan that is A. Large enough : the lentils will triple in volume, B. Has a tight lid. Cook the lentils in the stock provided, you will need to add some water. Lentil to water ratio is 1g of lentils : 3ml of liquid.
3. Cover the saucepan or pot, bring the liquid to a boil. Then bring it to a boil before reducing it to a simmer. Let the lentils cook for 15 – 20 minutes or until they are tender.
4. Once the lentils are cooked, turn off the heat. Drain away any excess liquid. Salt the lentils at this stage.
While the lentils are boiling
1. Dice your onion and tomato.
2. Fine chop the parsley and mint.
3. Warm up the pita.
4. Cut the lime in half.
2. Fine chop the parsley and mint.
3. Warm up the pita.
4. Cut the lime in half.
Compose the Salad and Serve
Combine the lentils, tomatoes, onions, mint, parsley, lime juice, some extra virgin olive oil and seasoning in a bowl.
And you lentil tabbouleh is ready to serve with the pita bread.
And you lentil tabbouleh is ready to serve with the pita bread.