- 250 grammars black lentils
- 10-12 cherry tomatoes
- 100 grammars white cheese
- 4 tablespoons cider vinegar
- 1/4 teacup olive oil
- 8-10 fresh spearmint leaves
Boil the lentils in plenty of water over high heat for 20 – 25 minutes and strain. Leave them to cool well, serve them in a bowl and season with salt.
Cut the cherry tomatoes in half and white cheese into small cubes. Then add them into the salad bowl.
Put the olive oil, the cider vinegar and the spearmint into a food processor and mix them well. Pour that mixture over the lentils salad. Stir well and serve.