Tomato and lentil salad

Prep 0 h : 10 m
Cook 0 h : 35 m


  • 300g French-style lentils, rinsed and drained

    1 bay leaf

    4 tbsp extra virgin olive oil

    ½ tsp ground cumin

    2 cloves garlic, finely chopped

    200g red onions, finely sliced

    1 tbsp red wine vinegar

    500g cherry tomatoes, halved

    2 sticks celery, sliced finely

    1 bunch cavolo nero (Tuscan cabbage), trimmed and finely sliced

    Lettuce and mixed cress, to serve


  • Cook lentils and bay leaf in a large saucepan of boiling salted water for 20-25 mins or until just tender. Drain, discard bay leaf.

    Meanwhile, heat oil in a large frying pan over a medium heat. Add cumin; cook for a minute or until aromatic. Add garlic and onion; cook, stirring occasionally, for 15 mins or until the onion is soft. Add the drained lentils and vinegar. Cook, stirring occasionally, for a further 10 mins. Remove from heat; season to taste. Cool.

    Layer the lentil mixture with tomatoes, celery and cavolo nero on a platter.

    Top with mache and cress. Serve immediately.