Lentil and tomato salad Recipe

Lentil and tomato salad

Brown lentils with tomato and parsley served with bread wedges

Lentil and tomato salad

Ingredients:

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

Dressing:
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

Method:

Preheat oven to 200C.
Combine the oil and garlic in a small bowl.
Cut the Lebanese bread into trinagle wedges and brush all over with the oil mixture.
Place the bread wedges on a baking tray and bake in a pre-heated oven for until golden.
Place the lentils in a sieve and rinse well under cold water.
Drain and place in a bowl. Add tomatoes, parsley and onion to lentils mix well.
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.
Pour dressing over the salad and mix.
Serve with the garlic bread wedges.