Lentil & Tomato Salad

250  grams		Puy lentils, rinsed
1/2  dash		lime juice
1/2  dash		lemon juice
1  tablespoon		white wine or apple cider vinegar
1  piece		red onion, thinly sliced into rings
2  tablespoons		extra virgin olive oil
1  teaspoon		ground cumin
1		small clove garlic, crushed
2  tablespoons		mango chutney
1/4  cup		handful coriander, roughly chopped
250  grams		cherry vine tomatoes halved
85  grams		baby spinach

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil & Tomato Salad ingredients. The serving size for any ingredient in Lentil & Tomato Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prepare lentils following pack instructions, drain, rinse well and drain thoroughly.

Mix the citrus juices, vinegar and pinch of salt in salad bowl, then toss in the onion rings, after a few minutes they will soften and turn pink.

Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.