Warm Lentil Salad
Lentils are a good source of copper, a trace mineral that may help lower blood cholestersol.
Servings: 6
Equipment
- Large saucepan, serving bowl
Ingredients
- 1 400g can Lentils Drain and wash
- 1 large Carrot diced
- 10 grams Fresh Thyme leaves
- 6 large Tomatoes - Roma chopped
- 2 Spring Onions finely sliced
- 15 ml Cold Pressed Olive Oil
- 60 ml Vinegar - Red Wine
- 10 ml Dijon Mustard
Instructions
- Place the lentils, carrot, thyme and salt and pepper in a large saucepan, cover with water.
- Bring to the boil, cover and cook until lentils and carrots are tender to your liking.
- Remember the canned lentils have already been cooked - so you just need to warm them up.
- Place the lentil mixture into a serving bowl with the tomatoes and spring onions.
- Whisk oil, vinegar and mustard and stit into the lentils.
- Enjoy
