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Salad · Argentinian

Ensalada de Lentejas (Vegan Lentil Salad)

25 min Serves 4 ~346 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g tinned green lentils, drained
  • 1 red pepper, diced
  • 1 red onion, diced
  • 2 ripe tomatoes
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh flat-leaf parsley, chopped

Nutrition (per serving)

Calories
346 kcal
Protein
17.3 g
Carbohydrate
36.9 g
of which sugars
7.3 g
Fat
11.4 g
of which saturates
1.7 g
Fibre
10.1 g
Salt
1.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Tip the lentils into a large bowl with the red pepper, red onion and tomatoes.

  2. 2

    Whisk the red wine vinegar with the olive oil and a pinch of salt.

  3. 3

    Pour the dressing over the salad and toss well.

  4. 4

    Scatter with parsley and leave to sit for 10 minutes before serving.

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