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Another Cellulite buster!
Make this salad with dried or tinned lentils, can be eaten warm or cold.
serves 2
400g tin brown lentils (or 125g dried lentils, soaked and boiled for 30 minutes)
4 spring onions, finely chopped
125g cherry tomatoes, halved
60g walnut pieces
1 tbsp mint leaves, roughly chopped
juice of 1/2 lime
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
A little low-sodium salt and freshly grounded
black pepper
2 handfuls of ready-washed baby spinach leaves, approximately 125g
1 Put the lentils in a saucepan with two tablespoons of water and warm through for a few minutes. Drain and transfer into a bowl.
2 Mix with the spring onions, tomatoes, walnuts and chopped mint.
3 Place the lime juice, olive oil and red wine vinegar in a bottle or screw-top glass jar and shake together. Pout the dressing over the warm lentils.
4 Toss lightly and season with salt and pepper.
5 Arrange the baby spinach leaves on a serving plate and pile the lentil salad on top.
Make this salad with dried or tinned lentils, can be eaten warm or cold.
serves 2
400g tin brown lentils (or 125g dried lentils, soaked and boiled for 30 minutes)
4 spring onions, finely chopped
125g cherry tomatoes, halved
60g walnut pieces
1 tbsp mint leaves, roughly chopped
juice of 1/2 lime
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
A little low-sodium salt and freshly grounded
black pepper
2 handfuls of ready-washed baby spinach leaves, approximately 125g
1 Put the lentils in a saucepan with two tablespoons of water and warm through for a few minutes. Drain and transfer into a bowl.
2 Mix with the spring onions, tomatoes, walnuts and chopped mint.
3 Place the lime juice, olive oil and red wine vinegar in a bottle or screw-top glass jar and shake together. Pout the dressing over the warm lentils.
4 Toss lightly and season with salt and pepper.
5 Arrange the baby spinach leaves on a serving plate and pile the lentil salad on top.
