Makes: 4 - 6
Prep Time: 5 minutes
Cooking time: 20 minutes
Heat scale: 🌶️
A filling and delicious green lentil salad. I like to make this at the beginning of the week so it's there ready in the fridge when I get hangry! Serve alongside our Spice Pots Roast Lamb recipe with Easy Raita Recipe as a lovely alternative for an Easter lunch. Get ahead and make the salad day before if you have time and as a shortcut, use pre-cooked lentils in pouches - as the flavour improves over time. This salad also works really well as a side dish for a summer meal or barbecue.
Ingredients for Green Lentil Salad
250g dried Puy or green lentils, rinsed
juice ½ lime and juice ½ lemon (or approx 1 tbsp of each)
1 tbsp white wine or cider vinegar
1 red onion, thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp of our Korma Spice Pot
1 small garlic clove, crushed
2 tbsp mango chutney (I am a big fan of the mango chutney made by The Spice Witch)
handful coriander, roughly chopped
250g cherry vine tomato, halved
85g baby spinach, washed and thoroughly dried
- Boil the lentils according to the packet instructions then drain thoroughly or use a pouch of pre-cooked lentils.
- 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, Korma spices, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
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