Lentil Tabbouleh with Feta • IINH
Packed with herby freshness, Tabbouleh is a well-loved Middle Eastern favourite traditionally made with bulgur wheat. But this version comes with a twist – lent
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Colander
- Mixing bowl
- Serving platter
- Spoon
- Measuring spoon
Ingredients
- 100 g Beluga or puy lentils rinse well
- 20 g mint leaves finely chopped
- 40 g flat parsley finely chopped
- 150 g cucumber 1/4, peeled and de-seeded (see tip box)
- 2 plum tomatoes de-seeded and finely diced (see tip box)
- 100 g red onion finely diced (1 medium)
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp Udo’s Choice oil
- Seasoning of sea salt and cracked black pepper
- 200 g feta crumbled *optional
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