Lentil and mint salad

Lentil and mint salad

4.4 14 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

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®.

Sign up for free More information

Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

You might also like...

Grain salad lettuce cups

Grain salad lettuce cups

1 h 55 min

Spiced fennel and silverbeet with fried eggs

Spiced fennel and silverbeet with fried eggs

35 min

Buddha bowl with lentil falafel and pomegranate

Buddha bowl with lentil falafel and pomegranate

24 h 50 min

Sticky Sriracha tofu bowl

Sticky Sriracha tofu bowl

45 min

Broccoli soup with sage oil

Broccoli soup with sage oil

30 min

Spring frittata

Spring frittata

1 h 15 min

Raw cauliflower tabouli

Raw cauliflower tabouli

30 min

Quinoa with mixed greens and yoghurt dressing

Quinoa with mixed greens and yoghurt dressing

35 min

Sweet potato and grain salad

Sweet potato and grain salad

1 h 30 min

Miso coleslaw

Miso coleslaw

20 min

Quinoa tabouli

Quinoa tabouli

12 h 40 min

Couscous tahini bowl

Couscous tahini bowl

30 min