Lentil and mint salad

Lentil and mint salad

4.4 14 rating

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

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

You might also like...

Polenta zucchini slice

2 h 10 min

Barley and Lentil Radicchio Salad

1 h 25 min

Quinoa with mixed greens and yoghurt dressing

35 min

Mushroom ragu with polenta toast

1 h 40 min

Spiced lentil vegetable soup

1 h 30 min

Raw cauliflower tabouli

30 min

Sweet potato and grain salad

1 h 30 min

Buddha bowl with lentil falafel and pomegranate

24 h 50 min

Tuna poke bowl

1 h

Quinoa salad with mango salsa

1 h

Quinoa tabouli

12 h 40 min

Mixed grain salad with lemon and honey dressing

55 min