Warm Lentil & Tomato Salad

    40 minutes

    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.

    1 person made this

    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 in English (1)


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