Lentil salad with tomatoes, corn and lemon

On a hot summer day there is nothing better than a fresh, filling, sweet and quickly prepared salad. It’s just the right light for running at high temperatures and just right for nourishing satiation. A piece of bread is a great light meal. You can also serve it as a side dish or accompany some other dishes.

Because it doesn’t contain any delicate greens, you can easily make this salad ahead of time as it keeps great for a day or two. To prepare several days in advance, keep the dressing separate from the other ingredients and pour over before serving.

The salad will be ready in minutes if you use pre-cooked lentils. You can buy it at any major store. In addition to lentils, the salad also contains corn, which you can also buy in cans and cook at home if you wish.

This salad wouldn’t be as good without the lemon topping. It’s smooth, just the right flavor and so refreshing. Since it contains raw garlic, which is quite strong, adjust the amount to taste. Use ground garlic instead of raw garlic or leave it out.

First, here are some ideas for dishes with lentils that are high in protein and taste great:

• Curry with red lentils on white rice

• Creamy vegetable soup with lentils

• Creamy lentil sauce with polenta

• Excellent soup with red lentils and vegetables

• Soup with red lentils and spices

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INGREDIENTS (for 2 people):

Ingredients for the lemon topping:

4 tablespoons canola, sunflower or olive oil

3 tablespoons lime or lemon juice

1/4 clove garlic or some chopped garlic

salt and pepper to taste

Other ingredients:

1 large can of cooked lentils

2 larger tomatoes or 3 smaller ones

1 small can of cooked corn

1/2 (red) pepper

1 bunch of fresh parsley


Grate the garlic in a cup, add all the other topping ingredients and mix well until creamy.

Rinse the cooked lentils under cold water and drain well. If desired, you can also cook dry lentils. Boil 80g of dry lentils in boiling water according to package directions, rinse the cooked lentils well under cold water and drain.

Cut the tomato into four pieces, remove the core (don’t throw it away, use it in another recipe!) and cut into small cubes. Also cut the peppers into small cubes. Wash the corn and drain well.

Shake the lentils and corn in a bowl, add the chopped tomatoes and peppers and pour the topping over. Stir in the chopped parsley and stir.

Serve lentil salad with a piece of bread for a light, quick and tasty meal. However, it can be accompanied by another meal.


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