Name: Lentil salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 400 g Tin of green lentils; 0.50 Cucumber; 1 Large tomato; 1 Celery stick; Small bunch of mint; 5 Pitted dates; 1 Shallot; 2 Garlic cloves; 1 tbsp Olive oil; 1 Lime (juice); 1 tbsp Extra virgin olive oil; 0.50 tsp salt; Black pepper; Pinch ground cumin; Pinch all spice; 1 tsp Agave; 0.50 tsp harissa

AuthorJen Booker

RatingDifficultyBeginner

Great to make a batch for lunches

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

400 g Tin of green lentils

0.50 Cucumber

1 Large tomato

1 Celery stick

Small bunch of mint

5 Pitted dates

1 Shallot

2 Garlic cloves

1 tbsp Olive oil

For the dressing

1 Lime (juice)

1 tbsp Extra virgin olive oil

0.50 tsp salt

Black pepper

Pinch ground cumin

Pinch all spice

1 tsp Agave

0.50 tsp harissa

Drain and rinse the lentils and leave to fully drain

Seed and peel the cucumber and chop into cubes

Remove tomato seeds and chop finely

Slice the celery thinly

Finely chop the herbs

Cut the dates into very small pieces

Finely chop the shallot and garlic and saute in a pan until soft and then cool

To make the dressing stir together all ingredients and add to the salad - leave to infuse for at least 30 mins

Ingredients