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Lentil salad

Lentil salad
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Ingredients

Prep: 10mins. Cooking: 15mins.
Serves 6-8.

250g Persian red lentils (such as Mount Zero brand)
1 garlic clove, crushed
1½ cups (about 4 medium) chopped ripe tomatoes
½ small red onion, finely chopped
¼ cup (60ml) extra-virgin olive oil, plus extra to taste
1½ tablespoons red wine vinegar or lemon juice, plus extra to taste
¼ cup roughly chopped mint leaves

Method

1 Place lentils in a large saucepan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, for about 15mins or until tender. Drain and rinse with cold fresh water. Allow to cool completely.

2 Place lentils, garlic, tomatoes, onion, oil and vinegar in a bowl. Add extra oil and vinegar to taste, then mix well. Add mint and season. Serve at room temperature.

Recipe Rosa Mitchell
Photography Mark Roper
Styling Leesa O'Reilly

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