Warm Lentil & Tomato Salad

Warm Lentil & Tomato Salad


1 person made this

Lentils offer a valuable amount of iron, along with plenty of folate and low-fat protein. They're also a very good source of niacin and potassium.

Janet Mitchell

Serves: 4 

  • 1 cup brown lentils
  • 1 carrot, diced
  • 2 teaspoons fresh thyme leaves
  • Salt
  • Freshly ground pepper
  • 2 tablespoons red wine vinegar
  • 3 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 cups diced egg tomatoes (about 6)
  • 2 spring onions, finely sliced

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Bring 3 cups water to the boil in a large saucepan. Add the lentils, carrot, thyme, and salt and pepper to taste. Cover and simmer for 25 minutes or until tender.
  2. Drain the lentils, turn into a large bowl and add the vinegar, oil, mustard, tomatoes and spring onions. Toss well.

Did you know?

Lentils and other legumes are a good dietary source of copper, a trace mineral that may help lower blood cholesterol. * The iron in lentils is more easily absorbed by the body if you cook or serve the lentils with a food rich in vitamin C, such as tomatoes, capsicums, cabbage, broccoli or citrus juice.

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Reviews (1)


Used different ingredients. Used a punnet of cherry tomatoes (sweet and visually appealing) will make again! - 01 Jun 2009

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