Recipes

Lentil and Tomato Salad

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

  1. Boil the lentils following pack instructions in water and stock powder (I love bouillon), once cooked 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.
  3. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, tomatoes, spinach and plenty of seasoning.
  4. Always double check the seasoning and lastly add in the chopped herbs.

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