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Lentil & tomato salad

Lentil & tomato salad

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A star rating of 4.8 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal190
fat5g
saturates1g
carbs25g
sugars5g
fibre6g
protein11g
low insalt0.2g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

A star rating of 4.8 out of 5.38 ratings
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