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Warm Puy lentil and mint salad recipe

Warm Puy lentil and mint salad recipe

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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
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

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
    225kcal     11%

  • Fat

    12g 18%

  • Saturates

    1g 7%

  • Sugars

    1g 2%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 19g Protein 10.6g Fibre 6.2g

Method

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.

  1. 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.
  2. 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.
  3. Drain the lentils well, tip into a serving dish and stir the pesto through while still warm. Serve immediately.

Tip
If using ready-cooked lentils, simply heat following the pack instructions and stir the pesto through as above.

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