Lentil Tabouli Salad
1 tin brown lentils or 1 cup dried brown or puy lentils boiled for 20-30mins
3 ripe tomatoes chopped
1 cup flat leaf parsley finely chopped
½ Spanish onion finely sliced
1/2 red capsicum chopped
1 clove garlic minced
1 tablespoon extra virgin olive oil
1 tablespoon flaxseed oil
1 tablespoon lemon juice
2 tspns cumin seeds roasted for 1-2mins until fragrant in a heavy based dry pan
S & P to taste
2 tablespoons chopped dry roasted almonds
Rinse lentils and place in bowl with other vegetables.
Roast the cumin seeds for 1-2mins until fragrant in a heavy based dry pan
Pour in oil and lemon juice mix through and combine all ingredients, adding in cumin seeds, almonds and seasoning last.
This salad can be eaten on its own, topped with a tablespoon of homous or slices of avocado or served with some grilled meat or chicken.