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
- Coriander: handful coriander, roughly chopped
- Garlic Clove: 1 small garlic clove, crushed
- Extra Virgin Olive Oil: 2 tbsp extra-virgin olive oil
- Red Onion: 1 red onion, thinly sliced into rings
- Mango Chutney: 2 tbsp mango chutney
- Lime: juice 1/2 lime and juice 1/2 lemon
- Cider Vinegar: 1 tbsp white wine or cider vinegar
- Ground Cumin: 1 tsp ground cumin
- Vine Tomato: 250g cherry vine tomato, halved
- Baby Spinach: 85g baby spinach, washed and thoroughly dried
- Lentil: 250g dried Puy or green lentil, rinsed
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.
