Warm Lentil Salad

Warm Lentil Salad


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This is a meal on its own or a great side. Lentils with a mustard vinaigrette and carrots are delicious and healthy.

Lynn Lewis

Serves: 4 

  • 1 cup (190g) brown lentils
  • 1 medium carrot, diced
  • 2 teaspoons fresh thyme leaves
  • salt and freshly ground black pepper
  • 6 roma tomatoes, chopped
  • 2 spring onions, finely sliced
  • 3 teaspoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard

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

  1. Place lentils, carrot, thyme and salt and pepper in a large saucepan; cover with water. Bring to a boil. Cover pan; cook, simmering, 25 minutes or until lentils are tender. Drain.
  2. Place lentil mixture in a serving bowl with tomatoes and spring onions. Whisk oil, vinegar and mustard and stir in.

health guide

Lentils and other legumes are a good source of copper, a trace mineral that may help lower blood cholesterol. The iron content of lentils is more easily absorbed by the body if they are cooked or served with a food that is rich in vitamin C, such as tomatoes or cabbage.

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