Name: Lentil & tomato salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Indian
Ingredients: 250g dried Puy or green lentil rinsed; juice ½ lime and juice ½ lemon; 1 tbsp white wine or cider vinegar; 1 red onion thinly sliced into rings; 2 tbsp extra-virgin olive oil; 1 tsp ground cumin; 1 small garlic clove crushed; 2 tbsp mango chutney; handful coriander roughly chopped; 250g cherry vine tomato halved; 85g baby spinach washed and thoroughly dried

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Lentil & tomato salad

Lentil & tomato salad

Jane Hornby

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Serves 4 - 6

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.8 out of 5.68 ratingsRate

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Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g dried Puy or green lentil

rinsed
juice ½ lime

and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion

thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove

crushed
2 tbsp mango chutney
handful coriander

roughly chopped
250g cherry vine tomato

halved
85g baby spinach

washed and thoroughly dried

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Nutrition: per serving (6)

kcal190
fat5g
saturates1g
carbs25g
sugars5g
fibre6g
protein11g
salt0.2g

low

Method

step 1

Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
step 2

Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Recipe from Good Food magazine, May 2013

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A star rating of 4.8 out of 5.68 ratings

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