Sprouted Lentil Tabbouleh
Prep time: 
Total time: 
Serves: 4
  • Dressing:
  • 2-3 tablespoons freshly squeezed lemon juice
  • 2-3 tablespoon extra virgin olive oil
  • 1 clove garlic, crushed
  • ¼ teaspoon salt
  • Tabbouleh:
  • 250 gram punnet of kumato, cherry or grape tomatoes
  • 1 large bunch, approx 3 cups fresh flat-leaf parsley leaves, chopped
  • ½ bunch, approx 1 cup fresh mint leaves, chopped
  • 1 cup sprouted lentils
  • 2-3 spring onions, finely sliced
  • ⅓ cup pine nuts, toasted
  1. Place lemon juice, olive oil, garlic and salt into a jar with a tight fitting lid and shake well..
  2. Set aside.
  3. In a large bowl combine tomatoes, parsley, mint, sprouted lentils, spring onions and pine nuts.
  4. Mix to combine.
  5. When ready to eat, pour dressing over and stir through well..
  6. Transfer to serving dish and enjoy
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2019/10/27/sprouted-lentil-tabbouleh/