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Lentil and tomato salad

Brown lentils with tomato and parsley served with bread wedges

Lentil and tomato salad


1 tbs olive oil
1 garlic clove, chopped
4 25cm Lebanese bread
800g canned brown lentils
3 tomatoes, diced
1 cup continental parsley, roughly chopped
1 red onion, thinly sliced

1/4 cup olive oil
1/4 cup fresh lemon juice
3 garlic cloves, chopped
1 tablesp lemon zest
1/2 tsp ground cumin
Salt & pepper to taste


  1. Preheat oven to 200C.
  2. Combine the oil and garlic in a small bowl.
  3. Cut the Lebanese bread into trinagle wedges and brush all over with the oil mixture.
  4. Place the bread wedges on a baking tray and bake in a pre-heated oven for until golden.
  5. Place the lentils in a sieve and rinse well under cold water.
  6. Drain and place in a bowl. Add tomatoes, parsley and onion to lentils mix well.
  7. Make the dressing - place olive oil, lemon juice, garlic, lemon zest and cumin in a bowl, and mix well, add salt and pepper to taste.
  8. Pour dressing over the salad and mix.
  9. Serve with the garlic bread wedges.

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