Warm lentil salad

Warm lentil salad


3 people made this

About this recipe: This is a filling and healthy lentil salad made with brown lentils, carrots and tomatoes. Perfect for lunch or a vegetarian supper.

Janet Mitchell

Serves: 4 

  • 200g brown lentils
  • 1 medium carrot, diced
  • 2 teaspoons fresh thyme leaves
  • Salt
  • Freshly ground pepper
  • For the dressing
  • 2 tablespoons red wine vinegar
  • 3 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 spring onions, finely sliced
  • 6 ripe tomatoes, chopped

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Rinse and drain the lentils; place them in a pot and cover with 750ml of cold water. Bring to the boil, cover and simmer over low heat for 25 minutes, or until tender. Drain well; place in a large salad bowl.
  2. To make the dressing: whisk the vinegar, oil and mustard together with a fork. Pour over the cooked lentils. Add the tomatoes and spring onions; mix well and serve while it is still warm.

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