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Lentil and mint salad
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- 60 g extra virgin olive oil
- 30 g lemon juice
- 1 pinch ground white pepper
- 3 pinches salt, plus an extra ½ tsp
- 1200 g water
- 200 g split black lentils
- 200 g cherry tomatoes, cut into quarters
- 80 g red onion, cut into thin slices (1-2 mm - see Tips)
- 2 - 3 sprigs fresh mint, leaves only
- per 1 portion
- 1345.8 kJ / 320.3 kcal
- 12.8 g
- 26.6 g
- 16.1 g
- Saturated Fat
- 2.5 g
- 8 g
- 297.1 mg