Lentil tabbouleh

100g	Puy lentils
1-2	Lemons (juiced)
½ cup	Mint (shredded)
2 cups	Parsley (shredded)
3	Shallots (fine diced)
2	Tomatoes (seeded & diced)
1 tsp	Allspice (toasted & crushed)
1 tsp	Ground cinnamon
60 ml	Olive oil
	Salt & pepper

Method

1.      Place the lentils in a saucepan with twice there volume of cold water.

2.      Bring to the boil, turn down to a simmer& cook until tender 20-25 mins, drain & leave to cool.

3.      Tip the lentils into a large bowl & add the other tabbouleh ingredients except the lemon juice which is added just before serving.