Lentil & tomato salad

Name: Lentil & tomato salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 juice lime and juice ½ lemon; 1 Tbsp white wine or cider vinegar; 1 red onion, thinly sliced into rings; 2 Tbsps extra-virgin olive oil; 1 teaspoon ground cumin; 1 small garlic clove, crushed; 2 Tbsps mango chutney; 1 handful coriander, roughly chopped; 250 grams cherry vine tomato, halved; 85 grams baby spinach, washed and thoroughly dried; 250 grams dried Puy or green lentil, rinsed

Lentil & tomato salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 122 calories, 2g of protein, and 7g of fat. From preparation to the plate, this recipe takes around 25 minutes. A mixture of baby spinach, coriander, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a side dish.

Instructions

Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.

Ingredients you will need

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.

Ingredients you will need

Vinegar

Onion

Salt

Equipment you will use

Bowl

Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Ingredients you will need

Coriander

Seasoning

Tomato

Chutney

Lentils

Spinach

Garlic

Onion

Cumin

Cooking Oil

Equipment you will use

Whisk

Equipment

Bowl

Whisk

Ingredients

Servings:

juice lime and juice ½ lemon 1Tbsp

white wine or cider vinegar 1

red onion, thinly sliced into rings 2Tbsps

extra-virgin olive oil 1teaspoon

ground cumin 1small

garlic clove, crushed 2Tbsps

mango chutney 1handful

coriander, roughly chopped 250grams

cherry vine tomato, halved 85grams

baby spinach, washed and thoroughly dried 250grams

dried Puy or green lentil, rinsed

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.