Sprouted Lentil Tabbouleh
Author: Caroline Trickey from Healthy Home Cafe
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
- Place lemon juice, olive oil, garlic and salt into a jar with a tight fitting lid and shake well..
- Set aside.
- In a large bowl combine tomatoes, parsley, mint, sprouted lentils, spring onions and pine nuts.
- Mix to combine.
- When ready to eat, pour dressing over and stir through well..
- Transfer to serving dish and enjoy
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2019/10/27/sprouted-lentil-tabbouleh/
3.5.3251