Lentil & tomato salad
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Lentil & tomato salad

By Jane Hornby

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

  • Prep:5 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 190
  • fat 5g
  • saturates 1g
  • carbs 25g
  • sugars 5g
  • fibre 6g
  • protein 11g
  • 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

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.

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