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    Lentil tabbouleh – Super Easy

      By usamagazine  

    April 7, 2017

    Supe Easy Lentil tabbouleh

    • Prep: 5 mins
    • Cook: 30 mins

    Ingredients

    200 g puy lentils

    1 bunch of spring onions

    200 g ripe cherry tomatoes

    1 large bunch of fresh flat-leaf parsley

    1 large bunch of fresh mint

    1 lemon

    extra virgin olive oil

    Directions

    1Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.

    2Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.

    3Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

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    Nutrition Facts

    Serving Size1
    Calories288
    Sodium0.5g
    Protein13.7g
    Sugar3.4g
    Total Fat14.5g
    Saturated Fat2g
    Total Carbohydrates27.7g
    Dietary Fiber5.1g
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