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Lentil & tomato salad

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
  • Serves 6
  • Easy
  • Calories 190
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 5
  • Protein 11
  • Fat 5
  • Fibre 6
  • Salt 0.2

Nutrition per serving

  • Calories 190
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 5
  • Protein 11
  • Fat 5
  • Fibre 6
  • Salt 0.2

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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