Lentil tabbouleh

Ingredients

•   1 cup lentils

•   1 onions

•   5 ripe cherry tomatoes

•  1 large bunch of fresh flat-leaf parsley

•  1 large bunch of fresh mint

•  Olive oil

•   2 tbsp lemon

Preparation

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

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

3.  Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil.

4.  Add the lemon juice, season with salt and black pepper, then serve.

H.Zoghib