Lentil and mint salad

Lentil and mint salad

4.4 16 ratings

Prep. 15min

Total 3 h 55min

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

Fiber 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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