Lentil and mint salad

Lentil and mint salad

4.3 13 ratings

Prep. 15 min

Total 3 h 55 min

4 portions

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

Nutrition per 1 portion

Calories 320.3 kcal / 1345.8 kJ

Protein 12.8 g

Fat 16.1 g

Carbohydrates 26.6 g

Fibre 8 g

Saturated Fat 2.5 g

Sodium 297.1 mg

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Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

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