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

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...

Quinoa salad with mango salsa

Quinoa salad with mango salsa

1 h

Mixed mushroom burgers

Mixed mushroom burgers

50 min

Pea and garden mint fritters

Pea and garden mint fritters

25 min

Curried couscous, carrot and chickpea salad

Curried couscous, carrot and chickpea salad

15 min

Spring frittata

Spring frittata

1 h 15 min

Israeli couscous salad

Israeli couscous salad

1 h

Carrot, feta and mint salad

Carrot, feta and mint salad

40 min

Crunchy carrot salad

Crunchy carrot salad

10 min

Spinach and ricotta patties with tomato sauce

Spinach and ricotta patties with tomato sauce

30 min

Couscous tahini bowl

Couscous tahini bowl

30 min

Curried lentils and steamed pumpkin

Curried lentils and steamed pumpkin

1 h 15 min

Fresh fennel salad

Fresh fennel salad

10 min