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Photo of Israeli-style salad with crispy lentils by WW

Israeli-style salad with crispy lentils

2
Points® value
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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