Tomato and Green Lentil Salad

Makes: 4 - 6
Prep Time: 5 minutes
Cooking time: 20 minutes
Method: hob
Heat scale: 🌶️

A filling and delicious summer salad. I'm often asked how to cook with lentils and this recipe is perfect for its simplicity and healthiness as a summer meal and one of my absolute favourite's of my summer salad recipes . A great tip is to make the salad at the beginning of the week, that way 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 Sunday lunch. Get ahead and make the salad the day before if you have time and as a shortcut, use pre-cooked lentils from a tin/pouch - as the flavour improves over time. This salad also works really well as a side dish for a summer meal or barbecue.

Ingredients for 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

Method

1. Boil the lentils according to the packet instructions then drain thoroughly or use shop bought pre-cooked lentils.
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, korma spices, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning. 

Completely delicious. A great tomato salad for BBQ's or as an accompaniment to our Spice Pots Spiced Roast Lamb.  Check out our other summer lunch ideas Spiced Carrot and Lentil and Feta Salad.

If you're hosting a BBQ then check out our BBQ Recipes