Starters & salads

Lentil and mint salad

★ 4.414 ratings

Place onion into a bowl of cold water with a pinch of salt to blanch for 10 minutes, then drain and set aside until ready to use (this will help reduce the intensity of the onion).

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Details

Difficulty: Easy
Prep: 15 min
Active: 15 min
Cook: 235 min
Total: 235 min
Yield: 4 portions

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Category: Starters & salads
Time: Over 1 hour
Nutrition: High fibre Under 500 kcal
Diet: Vegan Plant-based
Difficulty: Easy

Ingredients

Metric US

extra virgin olive oil: 60 g
lemon juice: 30 g
ground white pepper: 1 pinches
salt: 3 pinches
water: 1.2 kg
split black lentils: 200 g
cherry tomatoes: 200 g
red onion: 80 g
fresh mint: 2–3 sprigs

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 12.8 g
Energy: 1,340.1 kJ
Calories: 320.3 kcal
Fat: 16.1 g
Fibre: 8 g
Carbohydrates: 26.6 g

Cookidoo® details

Categories: Side dishes, Starters and salads
Dish types: Salad
Meal types: Side Dish, Starter
Dietary: Vegan, Vegetarian, Nut Free, Dairy-Free, Gluten-Free
Seasons: Spring, Summer
Equipment: bowl, large plate, plastic wrap, refrigerator
Collections: Viva la Vegan
Original tags: vegan, vegetarian, nut free, spring, summer, everyday, Low Active Time, Easy

Cooking instructions are available on the original Cookidoo® page.

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