Like some lentils in your life? Fill up on this tasty vegan salad from Thoroughly Nourished Life.

french-lentil-and-tomato-salad

Puy lentils hold their shape very well during cooking and bring a firm texture and nutty flavour to this salad. You can find dried Puy lentils in most large supermarkets.

Serves: 3

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Salad
  • Dressing
  • What to do

  • 1. Place lentils, water, salt, dried thyme, and dried rosemary into a medium-size saucepan and place over medium heat. Bring to a boil and then reduce to a simmer. Cook for 25-30 minutes or until cooked but still firm. Drain well, place in a large bowl, and allow to cool until required.

  • 2. Chop tomatoes into a large dice and mince garlic. Heat olive oil in a large frying pan and sauté garlic and tomatoes until garlic is tender and the tomatoes have started to soften. Add lentils and tomatoes to lentils.

  • 3. Peel and dice red onion and add to lentil and tomatoes along with spinach.

  • 4. To make dressing: whisk together all ingredients. Pour over salad and mix everything gently with two large salad servers or with clean hands.

  • 5. Serve room temperature or chilled. Lasts well in the fridge for up to two days.

  • Discover more of Amy’s delicious recipes at thoroughlynourishedlife.com

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