Lentil Tabouli With Crisp Garlic Bread

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The ingredient of Lentil Tabouli With Crisp Garlic Bread

• 1 5l 6 cups water
• 305g 1 1 2 cups dried brown lentils rinsed drained
• 3 garlic cloves
• 1 tablespoon juniper berries securely wrapped in muslin
• pinch of salt
• 60ml 1 4 cup fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 4 drops red tabasco pepper sauce
• salt freshly ground black pepper
• 4 ripe large tomatoes
• 1 bunch continental parsley
• 100g about 10 slices thinly sliced prosciutto
• 1 tablespoon olive oil
• 1 30cm lebanese bread
• 1 lemon cut into 6 wedges to serve

The Instruction of lentil tabouli with crisp garlic bread

• place water lentils 2 garlic cloves berries and salt in saucepan cover bring to boil over high heat reduce heat to medium and simmer covered for 35 minutes or until lentils are tender
• meanwhile use a fork to whisk lemon juice extra virgin olive oil and tabasco in bowl season with salt and pepper set aside
• cut tomatoes into 1cm pieces and roughly chop parsley leaves place in bowl drain lentils and transfer to a medium bowl discard garlic cloves and berries set aside for 20 minutes to cool
• meanwhile preheat grill to high cook prosciutto for 2 minutes each side or until crisp when cool break into large pieces
• crush remaining garlic and combine with oil in bowl place bread under preheated grill for 1 minute remove and brush untoasted side with oil mixture grill brushed side up for a further 1 minute or until light golden set aside add lentils and prosciutto to tomato mixture and toss gently drizzle with lemon dressing season with salt and pepper break bread into pieces toss through salad serve immediately with lemon wedges

Nutritions of Lentil Tabouli With Crisp Garlic Bread

calories: 313 568 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 29 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 20 grams protein
calories: n a
calories: 540 75 milligrams sodium
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calories: nutritioninformation