Lentil and Tomato Salad

Charmaine Lu -
  • 250g dried puy lentils
  • 1 lime, juice only
  • 1 tbsp white wine vinegar
  • 1 red onion, sliced into rings
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 crushed garlic clove
  • 2 tbsp mango chutney
  • Chopped coriander
  • 250g quality cherry tomatoes, halved
  • 100g baby spinach leaves
  • Cook the lentils according to packet instructions, then drain and rinse thoroughly. Meanwhile, mix the lime juice, vinegar and some seasoning in a bowl and toss in the onion and leave for 5 mins.
  • Whisk together the cumin, oil, chutney and garlic, then mix with the onions. Add the whole lot to the drained lentils, tomatoes, spinach leaves and coriander, then toss together and season well to serve.
20 mins
4 serving