Tomatoes & creamy lentils

Tomatoes & creamy lentils

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
2 quantities Yoghurt with a twist
4 tablespoons flat-leaf parsley or coriander, snipped
salt
pepper
450g lentils, cooked, rinsed and drained
300g nicely ripe tomatoes, diced
2 handfuls baby spinach leaves, chopped
1 generous dash lemon juice, or more as desired

Method

  1. Mix together the dressing, herbs, and season with salt and pepper. Put the lentils into a salad bowl and pour over enough dressing to coat them generously. Incorporate the tomatoes and spinach leaves. Add lemon juice, and extra salt and pepper to taste. If you have time, set aside for 30 minutes before serving to allow the flavours to mingle.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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