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Lentil tabbouleh

Prepare a wonderful vegan meal with lentils, rich in nutrients, fibre, energy, protein and iron. 


200g lentils
1 bunch of spring onions
200g ripe cherry tomatoes 
1 large bunch of fresh parsley 
1 large bunch of fresh mint
4 tbsp extra virgin olive oil
1 lemon


1) Rinse the lentils and boil in plenty of salted water until they soften. Drain and set aside to cool. 
2) Cut the onions into thin slices, halve the cherry tomatoes, and chop the herbs.
3) Mix the lentils with the onions, cherry tomatoes, herbs and olive oil. Add lemon juice to taste, as well as salt and/or black pepper to add more flavour.  

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