A Salad or Side? Tomatoes and Puy Lentils

I like dishes that have a dual purpose – they can serve as a meal in themselves or take a side-line position as part of a buffet or become an accompaniment to a main meal. This tomato and puy lentil salad is just this kind of dish – I like it as a vegetarian light lunch but will also happily have it alongside some bbq fare, deli platter or add a little cheese, fish, poultry or meat if I want something more substantial.

For speed I used a ready-prepared sachet of cooked Puy lentils but you can cook your own if preferred and likewise I have used a low-fat and low-sugar dressing but you can use your favourite. Nutritional stats refer to my own version so will change if you alter. But since it is a versatile recipe and open to change – do as you please!

Could this be your most versatile salad of the Summer?

TOMATO & PUY LENTIL SALAD

Ingredients

METRIC/US

1 small red onion, finely sliced

1 tbsp white wine vinegar

salt and freshly ground black pepper

250 g/8oz pouch or equivalent cooked Puy lentils

100 g/4 oz radishes, finely sliced

115 g/4 oz pack or equivalent baby spinach leaves

1 gherkin, finely chopped

300 g/11 oz large tomatoes (I used ‘beef’ or Jack Hawkins variety)

2 tbsp roughly chopped fresh dill

3 tbsp fat-free French or other favourite dressing of choice

Method

Place the onion in a small bowl, toss with the white wine vinegar and a pinch of salt then set aside.
Put the lentils, radishes, spinach, gherkin, soaked onions and salt and pepper to taste in a bowl and toss well to mix.
Cut the tomatoes in half and then into thick slices and gently stir through the lentil mixture with most of the fresh dill and the dressing.
Scatter over the remaining dill to serve.

SERVES 4

WLS PORTION: ½

V suitable for Vegetarians

CALORIES PER PORTION:130

PROTEIN: 7.6g

CARBOHYDRATE: 19.2g

FAT: 1.5g

Image courtesy of Waitrose