Lentil tabbouleh

Ingredients :

• 200 g puy lentils
• 1 bunch of spring onions
• 200 g ripe cherry tomatoes
• 1 large bunch of fresh flat-leaf parsley
• 1 large bunch of fresh mint
• extra virgin olive oil
• 1 lemon
  
  

  Method:

• 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.
  
  Bon appetit 
  Source: jamieolivier