Lentil & Tomato Salad

Ingredients

• 250g dried Puy or green lentils, rinsed
• juice ½ lime and juice ½ lemon
• 1 tbsp white wine or cider vinegar
• 1 red onion, thinly sliced into rings
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 small garlic clove, crushed
• 2 tbsp mango chutney
• handful coriander, roughly chopped
• 250g cherry vine tomatoes, halved
• 85g baby spinach, washed and thoroughly dried

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the rinsed lentils in a saucepan, cover generously with water, and bring to a boil. Reduce to a gentle simmer and cook for about 20 minutes until tender but still holding their shape.

2. Meanwhile, place the red onion rings in a bowl of cold water and let them soak for 5 minutes to mellow their bite. Drain well and pat dry.

3. In a large bowl, whisk together the lime juice, lemon juice, vinegar, olive oil, ground cumin, crushed garlic and mango chutney to make a dressing.

4. Drain the cooked lentils well and add them to the dressing while still warm. Toss to coat and let them stand for about 10 minutes so they absorb the flavors.

5. Add the halved cherry vine tomatoes, the drained onion rings and the chopped coriander to the lentils and toss gently.

6. Just before serving, fold in the thoroughly dried baby spinach so it wilts slightly but stays fresh. Serve at once or cool to room temperature.