Makes: 4 - 6
Prep Time: 5 minutes
Cooking time: 20 minutes
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
- Boil the lentils according to the packet instructions then drain thoroughly or use shop bought 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.
If you're hosting a BBQ then check out our BBQ Recipes