Lentil And Roast Capsicum Tabouli

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The ingredient of Lentil And Roast Capsicum Tabouli

• 1 2 cup burghul
• 1 3 cup boiling water
• 270g chargrilled capsicum drained finely chopped
• 1 cup fresh flat leaf parsley leaves finely chopped
• 1 3 cup fresh mint leaves finely chopped
• 400g can lentils drained rinsed
• 1 tsp finely grated lemon rind
• 2 tbsp lemon juice
• 1 2 tsp dried chilli flakes see note
• 1 tbsp olive oil
• lemon slices to serve
• fresh parsley leaves to serve

The Instruction of lentil and roast capsicum tabouli

• combine burghul and boiling water in a large heatproof bowl cover stand for 15 minutes or until water has absorbed
• add capsicum parsley mint lentils lemon rind lemon juice chilli and oil season with salt and pepper toss to combine top with lemon slices and parsley serve

Nutritions of Lentil And Roast Capsicum Tabouli

fatContent: 222 509 calories
saturatedFatContent: 6 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 25 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 5 grams protein
sodiumContent: n a

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