Lentil salad

AuthorJen Booker
RatingDifficultyBeginner

Great to make a batch for lunches

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 400 g Tin of green lentils
 0.50 Cucumber
 1 Large tomato
 1 Celery stick
 Small bunch of mint
 5 Pitted dates
 1 Shallot
 2 Garlic cloves
 1 tbsp Olive oil
For the dressing
 1 Lime (juice)
 1 tbsp Extra virgin olive oil
 0.50 tsp salt
 Black pepper
 Pinch ground cumin
 Pinch all spice
 1 tsp Agave
 0.50 tsp harissa

1

Drain and rinse the lentils and leave to fully drain

2

Seed and peel the cucumber and chop into cubes

3

Remove tomato seeds and chop finely

4

Slice the celery thinly

5

Finely chop the herbs

6

Cut the dates into very small pieces

7

Finely chop the shallot and garlic and saute in a pan until soft and then cool

8

To make the dressing stir together all ingredients and add to the salad - leave to infuse for at least 30 mins

Ingredients

 400 g Tin of green lentils
 0.50 Cucumber
 1 Large tomato
 1 Celery stick
 Small bunch of mint
 5 Pitted dates
 1 Shallot
 2 Garlic cloves
 1 tbsp Olive oil
For the dressing
 1 Lime (juice)
 1 tbsp Extra virgin olive oil
 0.50 tsp salt
 Black pepper
 Pinch ground cumin
 Pinch all spice
 1 tsp Agave
 0.50 tsp harissa

Directions

1

Drain and rinse the lentils and leave to fully drain

2

Seed and peel the cucumber and chop into cubes

3

Remove tomato seeds and chop finely

4

Slice the celery thinly

5

Finely chop the herbs

6

Cut the dates into very small pieces

7

Finely chop the shallot and garlic and saute in a pan until soft and then cool

8

To make the dressing stir together all ingredients and add to the salad - leave to infuse for at least 30 mins

Lentil salad

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