This lentil and tomato dish is the perfect salad to eat during the transition from summer to the autumn months. A winner for Indian Summer nights (if they make an appearance of course…fingers crossed!), you can pair this salad with just about anything. My preference would be a lovely fish curry or this sharing style leg of lamb.
Ingredients
250g dried puy lentils, rinsed
1 tbsp of good quality stock powder
Juice of ½ lime
Juice of ½ lemon
1 tbsp white wine or cider vinegar
1 red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 small garlic clove, crushed
2 tbsp mango chutney
Handful coriander, roughly chopped
Handful mint, roughly chopped
250g cherry vine tomato, halved
85g baby spinach
Method
- Boil the lentils following pack instructions in water and stock powder (I love bouillon), once cooked 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, tomatoes, spinach and plenty of seasoning.
- Always double check the seasoning and lastly add in the chopped herbs.
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