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Step by Step Instructions
  • Step 1: Prepare the lentils. Boil the lentils in plenty of water and some salt for approximately 30-35 minutes until soft, but not to a pulp. Drain and rinse with plenty of cold water. Set aside to drain well.
  • Step 2: Prepare the dressing. Pour the lemon juice in a jar with a lid, add the lemon zest, the salt and pepper, the olive oil and seal with the lid. Shake well until all the ingredients are beautifully combined.
  • Step 3: Prepare the salad. Place the lentils, the cherry tomatoes, the garlic, the parsley, the oregano and the dressing in a large bowl and mix well. Refrigerate the salad for approximately 1 hour until all its flavours and aromas are combined.
Ingredient List
  • 300g fine lentils
  • 200g cherry tomatoes (cut into 4 pieces)
  • 2 cloves of garlic (grated)
  • 1/2 bunch of fresh oregano (finely chopped)
  • the juice of 2 lemons
  • the zest of one lemon
  • 80g olive oil with lemon
  • salt
  • ground black pepper
  • 1 bunch of parsley (finely chopped)

Lentils tabouleh

  • Preparation
  • Cooking
  • Extra
  • 4
An excellent variation of tabouleh salad, which can be served either as a salad or as a main dish.
Product Qty
Small lentils from Kastoria "Arosis" 14.1oz
Extra virgin olive oil with lemon "Gaea" 8.5fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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