Lentil and Tomato Salad with Mint

80 Reviews
90% would make this recipe again

A very healthy and tasty salad, ready in no time.

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Preparation : 15 min
220 calories/serving

Ingredients

4 tomatoes, Roma type, deseeded and diced 280 g
2 stalks celery, chopped 140 g
1 shallots, finely chopped 40 g
2 tbsp fresh mint, finely chopped 6 g
3 tbsp Classic Vinaigrette 45 mL
2 cups lentils (canned), rinsed and drained 500 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper.
  2. Rince and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve.

Observations

The leftover salad is just as good cold, the next day.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

220

Fat

9 g

14 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

26 g

9 %

Fibre

6 g

24 %

Sugars

4 g

Net Carbs

20 g

Protein

10 g

Vitamin A

23 %

Vitamin C

19 %

Calcium

4 %

Iron

28 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Iron, Manganese, Potassium, Vitamin K
Good source of  :
Copper, Fibre, Magnesium, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Source of  :
Niacin, Pantothenic Acid, Selenium, Vitamin B2, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats 1 ½
More info
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Reviews

80 Reviews (78 with rating only) 90% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 17, 2016 | I would make this recipe again

Easy. Made with mixed sprouted lentils. Tasty

Useful 1
april 21, 2009 | I would make this recipe again

So tasty and quick to do!

Useful 1

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