Skip to content

Lentil and Feta Tabouli

 Lentil and Feta Tabouli

Ingredients

11/4 cups dried French-style lentils

250g punnet cherry tomatoes, quartered

2 large (400g) Lebanese cucumbers, chopped

6 green shallots, thinly sliced

2 cups (60g) baby spinach leaves, shredded

1 cup chopped fresh parsley

1 cup chopped fresh mint

150g reduced-fat feta cheese, crumbled 

Dressing:

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1 tsp Dijon mustard

freshly ground black pepper

Method

  1. Cook lentils in a large saucepan of gently boiling water for 15-20 minutes or until just tender. Drain. Rinse under cold water. Drain again. Transfer to a large bowl. Cool.
  2. Add tomatoes,cucumber, shallots, spinach, parsley and mint to lentils. Mix to combine.
  3. To make dressing, whisk juice, oil and mustard in a jug with a fork. Season with pepper.
  4. Add dressing to salad. Toss well. Sprinkle with feta. Toss again gently.

Tasks for kids:

Mix salad ingredients together (Step 2).

Whisk dressing (Step 3).

Sprinkle with feta (Step 4).

Tip: Dried French-style lentils are available from the soup aisle in major supermarkets.

Nutrients Per Serve

Energy 1427kJ
Total Fat 16g
Saturated Fat 5g
Monounsaturated Fat 8g
Polyunsaturated Fat 1g
Protein 21g
Carbohydrate 23g
Fibre 8g
Sodium 49mg
Serves 6
Preparation Time 20 minutes
Cooking Time 20 minutes