Warm Puy lentil and mint salad recipe

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 225 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
lentil salad hero

If using uncooked lentils, put in a pan and cover with plenty of cold water. Bring to the boil and simmer, covered, for 15-20 minutes, until tender but still retaining their shape.

Meanwhile, process the mint leaves, pine nuts, garlic, olive oil and lemon zest into a rough pesto. A little texture is good - it shouldn't be totally smooth. Then add the lemon juice and season the pesto generously.

Drain the lentils well, tip into a serving dish and stir the pesto through while still warm. Serve immediately.

Tip
If using ready-cooked lentils, simply heat following the pack instructions and stir the pesto through as above.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 300g (10oz) Puy lentils (or 2 x 250g packets Merchant Gourmetready-to-eat Puy lentils)
  • For the mint pesto

  • 2 large handfuls mint leaves
  • 50g (2oz) pine nuts
  • 1 garlic clove, chopped
  • 3tbsp extra-virgin olive oil
  • 1 lemon, finely zested and juiced
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 941kj 225kcal 11%
  • Fat 12.4g 18%
  • Saturates 1.3g 7%
  • Sugars 1.4g 2%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 19g Protein 10.6g Fibre 6.2g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.