Red lentil tabbouleh – Food & Home Magazine
Recipe and styling by Joe Barza Photograph by Justin Dingwall Ingredients - 150g fresh flat-leaf parsley, chopped - 125g white cabbage, shredded + extra, to
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Cooking tools:
- Kitchen scale
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
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
- freshly ground black pepper
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