Lentil tabbouleh

Lentil tabbouleh

By
From
New Middle Eastern Food
Serves
8 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 100 g Puy lentils into a small saucepan and cover with twice their volume of cold water. Bring to the boil, then lower the heat and simmer for 25–30 minutes, or until the lentils are tender. Drain well and leave to cool. Tip the lentils into a large mixing bowl and add the juice of 1–2 lemons, 1/2 cup roughly shredded mint leaves, 2 cups roughly shredded flat-leaf parsley, 3 finely diced shallots, 2 seeded and diced tomatoes, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, sea salt and freshly ground black pepper and 60 ml extra-virgin olive oil. Toss well and leave for 10 minutes so the flavours mingle and intensify.
  2. This tabbouleh is also the perfect accompaniment to grilled sardines, hot off a charcoal grill. Brush them with a little olive oil and season with salt, pepper and sumac. They’ll only take a few minutes on each side.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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