Back to healthy food today after a chocolate fest last week.
This lentil salad is usually a summer favourite in our house, but it works well at this time of year too. The healthy New Years resolutions are just about hanging on still, so this quick recipe will give you a great boost of fibre and protein. The earthy goodness of the lentils mixed with the mango chutney and cumin creates a salad that even the meat eaters in the house will enjoy!
250g dried puy / green lentils, rinsed
Juice 1/2 lime and juice 1/2 lemon
1 tbsp white wine or cider vinegar
1 red onion - slice thinly in rings
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 garlic clove, crushed
2 tbsp mango chutney
Handful coriander, roughly chopped
250g cherry tomatoes, halved
85g baby spinach
Boil the lentils following pack instructions, drain, rinse well and drain thoroughly
Mix citrus juices, vinegar & pinch of salt in a large bowl, then add the onion rings - after a few minutes they soften and turn pink.
Whisk together the oil, cumin, garlic and chutney, toss into the onions with the cooled lentils, coriander, tomatoes and spinach and plenty of seasoning.