Lentil & Tomato Salad
This flavorful lentil salad combines earthy lentils with zesty citrus, crunchy red onions, sweet cherry tomatoes, and fragrant coriander. The tangy dressing, infused with cumin and garlic, adds a delightful depth of flavor to this refreshing and nutritious dish. Perfect for a light lunch or as a vibrant side to any meal, this salad brings together a symphony of textures and tastes that will leave your taste buds satisfied.
— Constant Cookbook
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
Instructions
- Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4 - 6
Nutrition
- Calories: 190 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.2 milligram of sodium
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