Lentil and Cherry Tomato Salad
INGREDIENTS
- 200g Puy lentils
- 300g cherry tomatoes, halved
- 1 small red onion, finely diced
- 40g flat-leaf parsley
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- Sea salt
NUTRITION
Per serving
280
Calories
15g
Protein
36g
Carbs
9g
Fats
METHOD
1
Cook the lentils
Simmer Puy lentils in salted water for twenty minutes until just tender. Drain.
2
Soften the onion
Toss the diced onion with vinegar and a pinch of salt for ten minutes — this softens its bite.
3
Dress
Whisk mustard and oil into the onion-vinegar to emulsify.
4
Toss
Combine lentils, tomatoes, dressing and parsley. Serve at room temperature.
VEG.ARMY TIP
Cool the lentils with a small ladle of cold water — stops them turning to mush in residual heat.
