Lentil salad with cheese and tomato sauce

After Easter at home we want to take care of ourselves a little, so we decided to prepare this recipe for vegetable salad. We have already told you several times the importance of eating legumes several times a week, but sometimes, we are lazy to start cooking in a stew or we associate the stews with something caloric. Do not forget that we can have legumes in salad, and they are really delicious.

Today we have prepared this salad recipe lentils, with a very rich sauce made from light cheeses, natural tomato and mint. A scandal! At home have you liked it a lot?

In addition, we will put into practice the technique that Mayra taught us to cut lettuce with Thermomix. It is super simple and will put a lot of work ahead of us when preparing lettuce salad for many diners.

Lentil salad with cheese and tomato sauce

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

Nutritious lentil salad, accompanied with a tasty cheese sauce, natural tomato and mint. Ideal as a main course.

• Irene Arcas

• Kitchen: Modern
• Recipe type: vegetables
• Calories: 350
• Rations: 6

• Preparation time: 10M
• Cooking time: 10M
• Total time: 20M

Ingredients

For the salad:

• 400 g of cooked lentils, drained
• 200 g canned corn
• 300 g of tuna in drained oil (we reserve the oil for the dressing)
• 130 g carrot, peeled
• 200 g of lettuce (heart, romaine, iceberg ...)
• 500 g of water

Dressing:

• 20 g of mint leaves
• 20 g of parsley leaves
• 2 ripe tomatoes quartered and cored
• 30g vinegar
• 1 teaspoon of salt
• 2 teaspoons mustard (grain, yellow or lantigua)
• 4 light or normal cheeses

Preparation

1. We put the lentils and corn well drained in a large salad bowl. We drain the tuna well (reserving the dressing) and add it to the salad bowl.

2. We put the carrots in the glass and grate 4 seconds, speed 5. We put in the salad bowl.

3. Now we add the lettuce and water to the glass and chop 4 seconds, speed 4. Strain the lettuce with the help of the basket and let it drain. We also add to the salad bowl.

4. We put the mint and parsley leaves in the glass and chop 3 seconds, speed 7.

5. We add the oil from the tuna that we had reserved, the rest of the seasoning ingredients and we grind 5 seconds, speed 7. We pour into the salad bowl, stir well and serve immediately.

Notes

It is advisable to take it immediately. But if you are not going to take it at the moment, I advise you to keep the lettuce, the dressing and the salad separately. This way it will not release water during rest.

TM21 equivalences

Source - Day by Day Cookbook (Vorwerk)