Puy Lentil And Feta Tabbouleh

The secret of this dish lies in the the way you chop your herbs- they should be lovingly sliced, very finely, to produce thin silvers with a minimum of brushing. The extra effort is this involves really does pay off. Traditionally, tabbouleh is made with burghul wheat: here, however, I’ve replaced it with puy lentils, giving a different texture to the dish. Oh, and the feta’s just me!

Ingredients:

120g flat-leaf parsley, with stalks

50g mint leaves, picked

2 tomatoes, finely diced

1 small red onion, finely diced

150g puy lentils, cooked

½ teaspoon ground cinnamon

1 teaspoon ground allspice

Salt

Juice of 1 lemon

60ml olive oil

50g feta vegan cheese, crumbled

Method:

Using a very sharp knife, slice the parsley as thinly as possible, starting at the leafy top and going all the way down to the stalks: repeat with the mint leaves. Combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil, stirring in the feta just before serving.

AUTHOR

Maria Elia.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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