Lentil and Tomato Salad with Ginger Dressing

    1 hour 45 minutes

    Its called a salad but could easily be a summer dinner or lunch anytime - as well as a salad. It;s served on top of quinoa so is a double protein boost.

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    Serves: 4 

    • 1 cup (185g) small brown lentils
    • 2 1/2 cups (675ml) water
    • salt & pepper to taste
    • 3 shallots
    • 1 cup cherry tomatoes
    • 1/2 cup plain yoghurt
    • 2 cups cooked quinoa (to serve
    • Dressing
    • 5cm piece root ginger, finely chopped or grated
    • 1 clove crushed garlic
    • 1 tablespoon lime juice
    • 1 1/2 tablespoons sugar
    • 1 teaspoon dark sesame oil

    Preparation:1hour30min  ›  Cook:15min  ›  Ready in:1hour45min 

    1. Whisk together all dressing ingredients and set aside.
    2. Bring lentils to a boil in water and simmer for 15 minutes until just tender. Drain and transfer to serving dish.
    3. Pour half the dressing over the lentils while still warm. Season with salt and pepper to taste. Let cool.
    4. Cut the shallots into 1/2cm pieces, then cut lengthwise into shreds, halve the cherry tomatoes. Stir tomatoes and all but 1 tablespoon of the shallots into the cooling lentils.
    5. Mix the remaining dressing with the yoghurt and add to cooled lentils.
    6. Garnish with remaining onions, serve on top of the cooked quinoa .

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