Amazing Lentil Tabbouleh

This super easy recipe serves 4 and cooks in 30 minutes!


  • 200 grams of puy lentils
  • 1 bunch of spring onions
  • 200 grams of ripe cherry tomatoes
  • 1 large bunch of fresh-leaf parsley
  • 1 large bunch of fresh mint
  • 4 tbs of Extra virgin olive oil
  • 1 lemon
  • Sea salt
  • Black pepper


  • Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
  • Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
  • Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve

*Recipe from Jamie Oliver*

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Dr. Scott Schreiber has been practicing in Newark, Delaware for over eleven years. He is a chiropractic physician that is double board certified in rehabilitation and clinical nutrition. He is a certified nutrition specialist and a licensed dietitian/nutritionist.

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