Tomato and Lentil Salad
A filling and delicious salad which works well at all times of the year alongside grilled meats but is also a lovely accompaniment for a BBQ or summer meal.
Get ahead and make the salad the day before if you have time as the flavour improves over time. And for a shortcut, use pre-cooked lentils from a tin/pouch. Take the lovely leftovers to work in place of your usual sandwich.
Serves: 4 - 6
Prep Time: 5 minutes
Cooking time: 20 minutes
Heat scale: 🌶️
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
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.