Lentil & Tomato Salad

250  grams		Puy lentils, rinsed
1/2  dash		lime juice
1/2  dash		lemon juice
1  tablespoon		white wine or apple cider vinegar
1  piece		red onion, thinly sliced into rings
2  tablespoons		extra virgin olive oil
1  teaspoon		ground cumin
1		small clove garlic, crushed
2  tablespoons		mango chutney
1/4  cup		handful coriander, roughly chopped
250  grams		cherry vine tomatoes halved
85  grams		baby spinach

Tip: For nutritional information on all the ingredients in Lentil & Tomato Salad just click on each ingredient name. Then adjust the serving size for any Lentil & Tomato Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Prepare lentils following pack instructions, drain, rinse well and drain thoroughly.

Mix the citrus juices, vinegar and pinch of salt in salad bowl, then toss in the onion rings, after a few minutes they will soften and turn pink.

Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.