Red lentil tabbouleh – Food & Home Magazine

Ingredients

• 150g fresh flat-leaf parsley, chopped
• 125g white cabbage, shredded + extra, to garnish
• 300g tomatoes, diced + extra, to garnish
• 50g red lentils, soaked and drained
• 15g onions, peeled and finely chopped
• pinch allspice
• 3g salt
• small handful fresh mint, shredded
• 3 tbsp freshly squeezed lemon juice
• 5 tbsp olive oil
• salt and freshly ground black pepper, to taste