Lentil and mint salad

Lentil and mint salad

4.4 14 rating

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

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®. 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...

Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

40min

Vegetarian chilli

Vegetarian chilli

1 h 5min

Mushroom ragu with polenta toast

Mushroom ragu with polenta toast

1 h 40min

Vegetable chilli

Vegetable chilli

50min

Zucchini tortillas with falafel

Zucchini tortillas with falafel

25 h 30min

Miso coleslaw

Miso coleslaw

20min

Raw cauliflower tabouli

Raw cauliflower tabouli

30min

Quinoa tabouli

Quinoa tabouli

12 h 40min

Quinoa with mixed greens and yoghurt dressing

Quinoa with mixed greens and yoghurt dressing

35min

Quinoa salad with mango salsa

Quinoa salad with mango salsa

1 h

Smoky Mexican bean soup

Smoky Mexican bean soup

35min

Chickpea ratatouille (gut health)

Chickpea ratatouille (gut health)

1 h