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Lentil and mint salad

Lentil and mint salad
4.3 13 ratings
Prep. 15 min
Total 3 h 55 min
4 portions
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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

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Australia and New Zealand

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