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Lentil and roast capsicum tabouli
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Create a delicious and easy side dish using available ingredients.
Ingredients:
  • 125.00 ml burghul
  • 82.50 gm boiling water
  • 270g chargrilled capsicum, drained, finely chopped
  • 250.00 ml fresh flat-leaf parsley leaves, finely chopped
  • 82.50 ml fresh mint leaves, finely chopped
  • 400g can lentils, drained, rinsed
  • 1 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 1/2 tsp dried chilli flakes (see note)
  • Lemon slices, to serve
  • Fresh parsley leaves, to serve
Instructions:
  • In a large heatproof bowl, mix burghul and boiling water. Cover and let it stand for 15 minutes, or until the water is absorbed.
  • Combine capsicum, parsley, mint, lentils, lemon rind, lemon juice, chili, and oil in a bowl. Season with salt and pepper, then toss gently to mix well. Garnish with lemon slices and more parsley before serving. Enjoy!

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