Herby lentil salad with a tomato sumac vinaigrette

Puy lentils with a mixture of cooked and raw vegetables, topped with fresh tomatoes, sumac and herbs.

Serves

Prep

15 minutes

Nutrition information

Each 240g serving contains (excludes serving suggestion)

KCal: 117
Carbs: 12.7g
Fibre: 5.5g
Protein: 5.4g
Fat: 3.7g
(Low)
Saturates: 0.5g
(Low)
Sugars: 5.3g
(Low)
Salt: 0.04g
(Low)
Fruit/Veg Portion: 2

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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

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Method

Step 1

Mix the sumac, pepper, lemon juice, olive oil, parsley and mint together to make the vinaigrette, then reserve.

Step 2

Mix the lentils, tomato, green pepper, cucumber and onion together, then stir in the vinaigrette.

Step 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.

Recipe 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.