Lentil salad recipe

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 281 calories / serving
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159100 HERO

Place the lentils, hot water and stock in a large, heavy-based saucepan. Bring to the boil over a moderate heat and boil for 5 minutes, skimming off any scum that comes to the surface.

Reduce to a simmer and cook until tender; 20 minutes roughly. Drain and run the lentils under cold water until cool. Transfer to a mixing bowl and combine with the tomato, red pepper, olive oil and balsamic vinegar. Season to taste, then stir in the frisee lettuce and red cabbage.

Adjust the seasoning as necessary, then spoon onto serving plates. Garnish with the red onion, chives and a sprig of rosemary at the top.

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  • Ingredients

  • 200g whole red lentils, soaked in water overnight
  • 500ml light vegetable stock
  • 500ml hot water
  • 1tbsp chives, finely chopped
  • ¼ small red cabbage, shredded
  • 1 red pepper, de-seeded and finely diced
  • 2 plum tomatoes, de-seeded and finely diced
  • ½ small red onion, finely sliced
  • 50ml olive oil
  • 25ml balsamic vinegar
  • sprig of rosemary, to garnish
  • salt
  • pepper
  • small handful frisee lettuce
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  • Energy 1186kj 281kcal 14%
  • Fat 6.8g 10%
  • Saturates 1.1g 6%
  • Sugars 7.2g 8%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 41.5g Protein 15.9g Fibre 8.4g

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