Fresh lentil, edamame and cherry tomato salad
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Fresh lentil, edamame and cherry tomato salad
A fresh take on a lentil salad – keeping it light and colourful with herbs and cherry tomatoes. Super versatile and great along side any protein or as a stand-alone dish.
SERVES:
4 side serves or 2 mains
PREP TIME:
15 mins
COOK TIME:
20-25 mins
Ingredients
- 150g green lentils
- 250g cherry tomatoes, cut in half
- 250g edamame beans
- 1 ripe avocado, cubed
- 20 stalks fresh parsley, finely chopped
- 20 fresh mint leaves, finely chopped
- Zest from 2 lemons, or to taste
- Fresh ground pepper, to taste
- 2 tablespoons olive oil
Method
- Rinse the green lentils thoroughly in cold water.
- Place in a large saucepan, cover with water, bring to the boil, reduce heat and simmer for approximately 15-20 minutes until cooked and tender (most lentil packets have easy to follow cooking instructions on them). Drain, rinse with cold water to cool and set aside.
- Combine all the other ingredients in a generous serving bowl, add the cooled lentils and mix gently.
Inspiration
- Add any of your favourite fresh herbs (coriander, basil and chives work well)
- Try lime zest instead of lemon
- Soak and cook lentils with kombu (Japanese seaweed) to aid digestion
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Egg Free | Nut Free | Vegetarian
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