Lentil Salad with Mango Chutney | Vegan Food & Living

Lentil Salad with Mango Chutney

Author: Violife

Lentil Salad with Mango Chutney

This lentil salad would make a great weekday lunch or speedy dinner with flavours that are perfect for spring. The delicious recipe takes just 10 minutes to prepare and is sure to be a hit around the table.

Total Time: 10 minutes

Servings: 2

Total Time: 10 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.5 0.5 pack pack Violife Greek White Block, cubed
  • 125 125 g lentils, cooked
  • 0.5 0.5 medium cucumber, halved, deseeded and peeled
  • 60 60 g tricolore cherry tomatoes, halved
  • 1 1 Tbsp mango chutney
  • Small handful of mint, finely chopped
  • Small handful of dill, finely chopped, plus extra fronds to serve
  • 1 1 Tbsp olive oil
  • Salt & freshly ground pepper, to taste

Method

  1. In a salad bowl mix the cooked lentils with the tomatoes, cucumber, and herbs. Season to taste and add olive oil.

  2. In a separate bowl mix the Violife Greek White Block cubes with the mango chutney. Mix the salad well, adding in the marinated Violife Greek White Block cubes.

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