Lentil and Tomato Salad

Method

1. Rinse the green lentils under cold running water to remove any debris.

2. In a saucepan, combine the lentils with 480 ml water. Bring to the boil over a medium heat, then reduce the heat to low and let them simmer for about 20 minutes, or until the lentils are tender but still hold their shape.

3. Drain any excess water and let the lentils cool slightly.

4. In a large mixing bowl, combine the cooked lentils, halved cherry tomatoes, finely diced red onion, and chopped parsley.

5. The combination of lentils and tomatoes provides a satisfying balance of heartiness and freshness, while the onion adds a crisp texture.

6. In a small bowl, whisk together 1 tbsp extra virgin olive oil, 2 tbsp lemon juice, salt, and freshly ground black pepper to taste.

7. The lemon juice adds a bright acidity that enhances the flavours of the salad, while the olive oil provides a smooth, rich finish.

8. Drizzle the dressing over the lentil mixture and toss gently to combine all the ingredients.

9. Serve immediately, or refrigerate for a refreshing chilled salad. This dish can be enjoyed on its own or as a nutritious side.

Nutrition Facts

Per serving