Herby lentil salad with a tomato sumac vinaigrette
prep: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
117
Carbs
12.7g
fiber
5.5g
Protein
5.4g
Fat
3.7g
Saturates
0.5g
Sugars
5.3g
Salt
0.04g
Fruit/Veg Portion
2
Ingredients
all 13 types- 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
Directions
3 steps in totalStep 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.
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