Grilled Tomato and Lentil Salad

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This salad uses just 5 ingredients, it is so simple and it makes a great lunch box staple. I really like it warm but it travels so well that I always make a little extra in case I need lunch or dinner on the go later in the week. I don't always love lentils - I don't know if it is a texture thing but they have to be pretty spot on if I really want to enjoy them. That said, I've been trying to use them a little more as an inexpensive addition to my diet as they are a good protein source, with over a quarter of their calories being protein so they are really great for vegetarian diets. They are high in iron too as well as lots of other essential nutrients.

The salad is flavoured just with lemon, a little apple cider vinegar and the grilled tomatoes - plus a little salt and pepper to season - which makes it really simple and fresh.

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Ingredients (serves 3)

10 cherry tomatoes

100g of kale

140g of green lentils

2 tbsp of apple cider vnegar

1 lemon

Rinse the lentils and place them in a saucepan with the apple cider vinegar and cover with boiling water. Allow the water to boil and then turn the heat down so that it simmers gently. Depending on the lentils you are using, these will take around 40 minutes.x

Keep checking on the lentils, removing any froth and keeping them covered with water until cooked.

Around 10-15 minutes before the lentils are cooked, slice the tomatoes in half and place on a baking tray. Grill on a medium heat for around 10 minutes. While the tomatoes and lentils finish cooking, heat a little olive oil in a large pan and add the kale, allowing it to wilt and soften. Add the juice from the lemon and remove from the heat. When the lentils are cooked, drain off any excess water and stir them in with the kale.

Serve the lentils and kale, topping with tomatoes and seasoning with salt and pepper.

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Mains, SaladsAnnie Clarke