Minty Melons and Lentils Salad. This mint lentil salad recipe is super tasty and very unique. I will share my secret on how to make the lentils taste mega delicious by just adding a couple of simple ingredients. This lentil salad is refreshing, nourishing, filling and packed with lots of vitamins and plant protein.

My lentil salad is a perfect choice for a summer salad buffet Bring a large pot of lightly salted water to boil. Place lentils into a small saucepan, cover with water, and bring to a boil. Drain and set aside to cool. You can cook Minty Melons and Lentils Salad using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Minty Melons and Lentils Salad

Prepare of cherry tomatoes.
It's of Muskmelon.
Prepare of Cantaloupe Melon.
You need of raw pease.
It's of (canned) cooked lentils.
It's of cooked roasted buckwheat.
It's of almonds.
You need of freshly chopped mint.
You need of dkg smoked ham.

Combine the remaining olive oil, vinegar, and garlic in a small bowl. Remove the seeds from the Charentais or cantaloupe and Galia melons, cut into wedges, peel and cut the flesh into chunks. Add to the bowl with the tomatoes, along with the watermelon. Drizzle over some of the dressing (you may not need all of it), scatter over the remaining mint leaves and serve.

Minty Melons and Lentils Salad instructions

Boil the buckwheat in salted water for 12 minutes then cool it in a filter.
Chop the vegetables and fruits to smaller pieces.
Mix all and add your favourite dressing.

Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt, and pepper and mix well. Spoon the lentil salad on top of the greens and garnish with freshly chopped scallions. Place lentils and water in a medium saucepan and turn heat to high. As soon as water comes to a boil, lower heat to low and simmer until lentils are firm yet tender.