Warm Puy lentil and mint salad recipe
Iron rich and a great source of protein - not to mention cost-effective - this lentil salad is perfect as a side dish or for your lunchbox, particularly if you're looking to add more vegetarian recipes to your repertoire.
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 225 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 300g (10oz) Puy lentils (or 2 x 250g packets Merchant Gourmetready-to-eat Puy lentils)
For the mint pesto
- 2 large handfuls mint leaves
- 50g (2oz) pine nuts
- 1 garlic clove, chopped
- 3tbsp extra-virgin olive oil
- 1 lemon, finely zested and juiced
Each serving contains
- Energy
- 940kJ 225.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 19.0gProtein 10.6gFibre 6.2g
Method
- If using uncooked lentils, put in a pan and cover with plenty of cold water. Bring to the boil and simmer, covered, for 15-20 minutes, until tender but still retaining their shape.
- Meanwhile, process the mint leaves, pine nuts, garlic, olive oil and lemon zest into a rough pesto. A little texture is good - it shouldn't be totally smooth. Then add the lemon juice and season the pesto generously.
- Drain the lentils well, tip into a serving dish and stir the pesto through while still warm. Serve immediately.
- If using ready-cooked lentils, simply heat following the pack instructions and stir the pesto through as above.
