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Herby lentil salad with a tomato sumac vinaigrette

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Puy lentils with a mixture of cooked and raw vegetables, topped with fresh tomatoes, sumac and herbs.
Serves
4
Prep
15 minutes
Each 240g serving contains (excludes serving suggestion)
KCal
138
Carbs
15.90g
Fibre
6.00g
Protein
7.10g
Fat
3.70g
Saturates
0.50g
Sugars
5.60g
Salt
0.00g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 heaped tsp sumac and pinch to serve
good grind pepper
juice half lemon
1 tbsp extra-virgin olive oil
20g fresh parsley, finely chopped
15g fresh mint, finely chopped
1 x 400g tin green lentils drained (240g)
1 large tomatoes, finely chopped (80g)
1 green pepper, finely chopped
100g cucumber, finely chopped
1 onion, finely chopped (150g)
1 little gem lettuce, with outer leaves removed and centre chopped
12 cherry tomatoes, halved
Method
  1. Mix the sumac, pepper, lemon juice, olive oil, parsley and mint together to make the vinaigrette, then reserve.
  2. Mix the lentils, tomato, green pepper, cucumber and onion together, then stir in the vinaigrette.
  3. Place the chopped lettuce in the centre of a serving dish, and the whole lettuce leaves around the outside.
    Pile the lentil mixture on top, arrange the tomatoes around the outside, sprinkle with a good pinch of sumac and serve.
Chefs tips
  • Try adapting the recipe with your favourite vegetables -  most will work with this salad.
  • The salad is extra delicious if sprinkled with a little crumbed goat’s cheese.
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