Lentil and herb tabbouleh – Food & Home Magazine

Ingredients

• <h3>Tabbouleh</h3>
• 2 x 425g tins lentils, drained and rinsed
• 3 spring onions, finely sliced
• handful fresh flat-leaf parsley, roughly chopped
• small handful fresh mint leaves, roughly chopped
• handful fresh coriander leaves, roughly chopped
• juice of 1 lemon
• 30ml (2 tbsp) good-quality olive oil
• salt and freshly ground black pepper, to taste
• <h3>To serve</h3>
• baby exotic tomatoes, some sliced
• and others left whole
• fresh micro basil leaves, to garnish