Total time: 50mns
This is a great variation of the traditional Lebanese Tabbouleh salad, especially for those of you who are Gluten-Free. The parsley is full of antioxidant goodness and boasts high levels of Folate,Vitamin C ans A; it acts as anti-inflammatory and supports kidney function. The lentils (which replace the wheat traditionally added to this dish), are a great fiber and vegetarian protein source, and are high in iron. The lemon in the dressing increases the iron absorption in the body. An all round winner for high-nutrition!
400g Flat leaf parsley, most of the stalks removed
150g Puy lentils
600g Ripe vine tomatoes, diced
6 Spring onions, finely dices
2 Tablespoons mint leaves, chopped
2 Tablespoons fresh thyme, chopped
Cos lettuce leaves
3 Lemons juiced
6 tablespoons of Extra virgin olive oil
Freshly ground black pepper and sea salt
1 Tablespoon of Pomegranate Molasses (optional but highly recommended!)
- Wash the Parsley a few hours before chopping to allow to dry. Once dry, make little bunches and chop finely.
- Rinse and strain the lentils, place in a saucepan with plenty of water and bring to the boil. Reduce the heat and allow to simmer for 20mns or so, until they are soft but not mushy (keep checking!). Once cooked, discard water, transfer to a bowl.
- Mix the lemon juice, pomegranate molasses and olive oil in a bowl and pour some of the dressing over the lentils, mix well.
- Dice tomatoes and chop spring onions, mint and thyme, then add all to the chopped parsley.
- Mix all the chopped ingredients with the cooled lentils, add the remaining dressing, season with salt and pepper to taste and mix well.
- Serve with Cos lettuce.
Source: Claude Chahine