Lentil, cucumber and tomato salad recipe

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  • Serves 6
  • 20 mins to prepare and 20 mins to cook
  • 200 calories / serving
  • Healthy
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Cook the onions in a pan with the butter until soft, add the lentils to the pan and cover with the chicken stock and bring to the boil and simmer for 15-20 minutes until just tender. Drain, and then toss with the lemon juice, garlic and 2tbsp of olive oil and season. Cool and place in fridge. Add the tomatoes and pistachio nuts to the lentils and transfer to a serving platter. Using a mandolin, thinly slice the cucumber lengthways, and arrange on top.
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  • Ingredients

  • 4 beef or salad tomatoes, skinned cored and diced
  • 15ml olive oil
  • 250g green lentils
  • 10g butter
  • 400ml chicken stock
  • 1 lemon, finely zested and juiced
  • 1 garlic clove, crushed
  • 1 small red onion, finely chopped
  • 1 small cucumber
  • a handful of pistachio nuts, skins removed
  • a handful of flat-leaf parsley leaves
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  • Energy 844kj 200kcal 10%
  • Fat 6.4g 9%
  • Saturates 1.6g 8%
  • Sugars 3.9g 4%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 25g Protein 11.9g Fibre 6.7g


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