High protein lunch recipe for 4 - 6 people, takes only 20 mins; recipe has lentil, lime, cider vinegar, red onion, extra-virgin olive oil, ground cumin, garlic clove, mango chutney, coriander, vine tomato and baby spinach.
Lentil & tomato salad
Course: High protein lunch
Servings
4 - 6
servings
Prep time
5 mins
Ingredients
- Lentil: 250g dried Puy or green lentil, rinsed
- Lime: juice 1/2 lime and juice 1/2 lemon
- Cider Vinegar: 1 tbsp white wine or cider vinegar
- Red Onion: 1 red onion, thinly sliced into rings
- Extra Virgin Olive Oil: 2 tbsp extra-virgin olive oil
- Ground Cumin: 1 tsp ground cumin
- Garlic Clove: 1 small garlic clove, crushed
- Mango Chutney: 2 tbsp mango chutney
- Coriander: handful coriander, roughly chopped
- Vine Tomato: 250g cherry vine tomato, halved
- Baby Spinach: 85g baby spinach, washed and thoroughly dried
Directions
- Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
- 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. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
