Israeli-style salad with crispy lentils
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
A lentil salad with a difference – these are baked in the oven until just turning crisp and, as they’re dressed while still warm, absorb the other flavours.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Green or Brown Lentils, cooked
1 can(s), large, drained
Cucumber
450 g, roughly chopped
Cherry Tomatoes
450 g, halved
Red onion
½ medium, finely chopped
Parsley, fresh
1 tablespoon(s), roughly chopped
Mint, Fresh
1 tablespoon(s), roughly chopped
Olive Oil
2 tablespoon(s)
Lemon Juice, Fresh
2 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a small baking tray with cooking spray.
2
Lightly pat dry the lentils then spread them in an even layer on the prepared tray and lightly mist with cooking spray. Bake for 10 minutes or until lightly crisp, then set aside to cool slightly.
3
Combine all the remaining ingredients in a large bowl and season to taste. Fold in the lentils and serve.
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