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Lentil tabouli with crisp garlic bread
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • 1.5L (6 cups) water
  • 305g (1 1/2 cups) dried brown lentils, rinsed, drained
  • 3 garlic cloves
  • 20.00 ml juniper berries, securely wrapped in muslin
  • Pinch of salt
  • 60ml (1/4 cup) fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 2-4 drops Red Tabasco Pepper Sauce
  • Salt & freshly ground black pepper
  • 4 ripe large tomatoes
  • 1 bunch parsley
  • 100g (about 10 slices) thinly sliced prosciutto
  • 18.20 gm olive oil
  • 1 30cm Lebanese bread
  • 1 lemon, cut into 6 wedges, to serve
Instructions:
  • In a saucepan, combine water, lentils, 2 garlic cloves, berries, and salt. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 35 minutes until lentils are tender.
  • In a bowl, whisk together lemon juice, extra virgin olive oil, and Tabasco using a fork. Season with salt and pepper, then set aside.
  • Dice tomatoes and coarsely chop parsley. Combine in a bowl. Drain lentils and add to a separate bowl. Remove garlic cloves and berries. Allow to cool for 20 minutes.
  • Preheat the grill to high, then grill the prosciutto for 2 minutes on each side until crispy. Once cooled, break the prosciutto into large pieces.
  • Crush the rest of the garlic and mix with oil in a bowl. Place bread under the preheated grill for 1 minute. Remove and brush the untoasted side with the oil mixture. Grill with the brushed-side up for an additional minute or until lightly golden. Set it aside. Mix lentils and prosciutto into the tomato mixture and gently toss. Drizzle with lemon dressing. Season with salt and pepper. Break the bread into pieces, toss it through the salad. Serve promptly with lemon wedges.

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