Tomato and Lentil Salad

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
Method: hob
Heat scale: 🌶️

Ingredients

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

Method

1. Boil the lentils according to the packet instructions then drain thoroughly or use shop bought pre-cooked lentils.
2. 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. 
3. 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. 

Recipe Notes:

Serve alongside our Spice Pots Roast Lamb recipe with Easy Raita Recipe as a lovely alternative for Sunday lunch.

Or this salad works so well in combination with other summer meal ideas, for example with our Coronation Chicken Pies, or one of our BBQ recipes.