Persian Red Lentils Recipes

Persian red lentil tabouli

130g burghul
1 1/4 cups (250g) PBSEEDS Persian Red lentils
1 cup coriander, finely chopped
1/ 2 cup parsley, finely chopped
1 red onion, finely chopped
3 large Roma tomatoes, seeded and finely chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1/4 tsp chili powder
Freshly ground salt and black pepper

1. Cover burghul with cold water and leave for 30 minutes. Drain through a fine sieve and spread to dry on paper towel.
2. Add lentils to boiling water and simmer for 10 minutes. Drain and cool.
3. Combine soaked burghul, lentils, coriander, parsley, onion and tomato.
4. Whisk oil, lemon juice, chili powder, salt and pepper together then mix through the tabouli salad.
5. Refrigerate then serve.

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