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Lentil and mint salad

Lentil and mint salad
4.4 16 ratings
Prep. 15 min
Total 3 h 55 min
4 portions
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Ingredients

  • extra virgin olive oil
    60 g
  • lemon juice
    30 g
  • ground white pepper
    1 pinch
  • salt plus an extra ½ tsp
    3 pinches
  • water
    1200 g
  • split black lentils
    200 g
  • cherry tomatoes cut into quarters
    200 g
  • red onion cut into thin slices (1-2 mm - see Tips)
    80 g
  • fresh mint leaves only
    2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 297.1 mg
Protein 12.8 g
Calories 1345.8 kJ / 320.3 kcal
Fat 16.1 g
Fibre 8 g
Saturated Fat 2.5 g
Carbohydrates 26.6 g

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Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

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