Lentil and carrot salad with tuna
A warm salad of green lentils, carrots and parsley, with tuna.
Active time25 min
Cooking30 min
Total1 hResting : 10 min
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Ingredients
- 200 g carrots
- 60 g onions
- 20 g parsley
- 45 ml olive oil
- 250 g dried green lentils
- 160 g drained canned tuna in water
- 25 ml wine vinegar
Preparation
Rinse the lentils and cook in a saucepan of simmering water for 25 to 30 minutes, until tender. Drain and leave to cool for 10 minutes until warm.
250 g dried green lentils- colander
- saucepan
While the lentils are cooking, peel and grate the carrots. Peel and finely slice the onion. Wash and chop the parsley.
200 g carrots60 g onions20 g parsley- grater
- knife
- chopping board
Mix the warm lentils with the vegetables and parsley. Prepare 160 g drained canned tuna in water. Drain and flake the tuna. Add everything with the other salad ingredients. Stir in the vinegar and oil, then serve.
45 ml olive oil160 g drained canned tuna in water25 ml wine vinegar- salad bowl
- spoon
- knife
- chopping board
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration