Reloaded: Taboulé from the lens
Tabbouleh is already delicious - even tastier is it (who would have suspected?) LENSES. I've already posted the recipe, but now there are finally really tasty photos.
The lentils turn tabbouleh into a fresh and filling supplement. Independent and yet totally flexible with meat, fish, tofu ... or as part of a vegetable dish * schwärm * Vegans simply read the cheese or replace it with vegan white cheese.
Tip: /> With a few olives and sheep's cheese rolls or falafel it will be a sumptuous dinner. If you like, seasons at table with a special salt such. Rose Salt (Thank you dearest Greta, that's really quite, really great!).
And this is how it works for 1 bowl: Cook1 cup of lentils (eg puy or mountain lentils but not red ones) in water according to the package instructions. DO NOT salt the water - the lentils will otherwise remain hard.
While the lentils are cooking 1 large bunch of smooth parsley and 1 small bunch of mint chop very finely ( Be sure to buy from the Turkish greengrocer, where you will often find the largest selection of fresh herbs.)
2 -3 tomatoes finely dice, 1 red onion ( or two, if you like) and finely dice.
Drain the lenses and quench with cold water. In a nice bowl, mix all ingredients with the following spices:1/2 teaspoon cinnamon , 1 teaspoon allspice , salt and pepper , 2-3 tablespoons of lemon juice and 1 dash of olive oil (do not worry - it's the GOOD oil ;-)) And as always, a little something sharp is great , eg 1 pinch of cayenne pepper or some dried chilli crumbled ... just add to taste.
Crumble 1 piece feta strong> before serving. Please do not take the famous cow's milk feta from advertising. At the Turkish greengrocer, there are wonderful varieties of sheep's cheese in the counter - or you can take the packaged from SCHAFSMILCH. It's worth it!
GourmetGuerilla - Taboulé off the lens