Lentil & tomato salad

Lentil & tomato salad

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
190
protein
11g
carbs
25g
fat
5g
saturates
1g
fibre
6g
sugar
5g
salt
0.2g

Ingredients

  • 250g dried Puy or green lentils, 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 tomatoes, halved
  • 85g baby spinach, washed and thoroughly dried

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Method

  1. Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
  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, June 2013

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Comments

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vikster67's picture
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I made this for my mum & I for lunch and added some beetroot and piled it all on top of some serrano ham. It was delicious. The dressing is really tasty. All in all a good combination
Also I used a tin of lentils which worked out fine for us! I can't be fuffing around cooking them!

devongirl3's picture

Excellent salad. Made for a summer gathering and was devoured by vegetarians and carnivores. Always a good sign.

kismano's picture

It's not just vegetarian, it's vegan and delicious ;)

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