Thursday, March 5, 2015

Lentil and Tomato Salad

Preparation 15 min

2 tomatoes, Roma type, deseeded and diced
1 stalk celery, chopped
1/2 shallots, finely chopped
1 tbsp fresh mint, finely chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1 cup lentils (canned), rinsed and drained
1 pinch salt [optional]
ground pepper to taste
Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper.
Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve.

Serves 2.

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