Lentil salad with tomatoes and mint
Middle Eastern Salad Easy
Warm or cold lentils, juicy tomatoes, shredded mint and lemon juice. A clean Middle Eastern salad : minty freshness, bright acidity, plant protein for a light lunch in about 25 minutes.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
10 min
Preparation
15 min
Cooking
Ingredients
Tomatoes
3 piece(s)
Olive oil
20 ml
Salt
1 pinch(es)
Lemon
1 piece(s)
Pepper
1 pinch(es)
Lentils
250 g
Mint
15 g
Preparation steps
1
Rinse the lentils. Cook in unsalted water 15 minutes until tender but not mushy. Drain and let cool slightly.
2
Dice the tomatoes. Chop the mint. Juice the lemon.
3
In a bowl, mix lentils, tomatoes and mint.
4
Dress with lemon juice and olive oil. Season with salt and pepper, toss gently.
5
Serve warm or cold.
Per serving
287 kcal
Calories
17 g
Protein
35 g
Carbs
6 g
Fat