Lentil and tomato salad

This is more adult friendly, but my daughter used to like it. It’s based on the salad from the New Covent Garden Cookbook.

Good for lunch boxes, or for lunch at home served with carved ham and wholemeal pittas.

Think the quantities are a bit large for 4 people, so if anyone tries this please advise and I will reduce.

Night Before (30 minutes)

175g green lentils (no need to soak)

Juice of 1/2 lemon or 1 lime

2 dessertspoons soy sauce

1 dessertspoon olive oil

salt and pepper

few drops tabasco

1. Cook lentitls for approximately 30 minutes until soft but not pulpy.  Drain and rinse thoroughly until the water runs clear.

2. Make the dressing by combining all the other ingredients – the lemon juice, soy sauce, olive oil, tabasco and seasoning and toss the lentils in the dressing until well coated.

3. Refrigerate overnight.

The Day (10 minutes)

25 g fresh coriander, chopped

175 g frozen peas

175 g baby plum tomatoes

1. Cook the peas for 5 minutes in boiling salted water until tender. Drain.

2. Half the tomatoes.

3. Add the peas, tomatoes and coriander to the lentils.

You can do it all in one process the night before, but you lose some of the freshness.

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