The Lentils:
I started with brown lentils. These lentils cook fast, but still retain their shape (unlike red lentils). Wash your lentils well before cooking.
In a pan or wok cook:
*1 1/2 cups of lentils
*3-4 cups of water
*1 Tbs of grated ginger
*1 Tbs of grated garlic
*1 Serrano chili cut in half
*1 green bell pepper diced (optional)
*1 medium onion diced
*1 bay leaf

The Salad:
You will need the following vegetables for the salad:*1 large bunch of Italian parsley cleaned and chopped
*2 medium tomatoes diced
*1 bunch of spring onions chopped (both the white and green parts)
Note: you can add chilies (serrano, jalapeno)seeded and diced if you want your salad spicy.
*1/4 cup extra virgin olive oil
*Juice of one large lemon
*1 tsp of cumin powder
*1 Tbs of rice wine vinegar
*Salt to taste
Mix well and pour over the salad. Toss well.
Allow the salad to sit for 1 hour before serving. You can serve this salad at room temperature or chilled. I like it slightly chilled. Serves 6-8 people. Enjoy
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Awesome salad love it..healthy one..
ReplyDeleteGreat pictures and great salad. Can't wait to try it!
ReplyDelete*drool* This looks amazing. I love lentils, and that dressing sounds divine.
ReplyDeleteI will definitely add this to our meal plan this week, it looks fantastic and healthy!
ReplyDeleteCouldn't agree with you more about lentils - wonderful summer salad!
ReplyDeleteI adore using brown lentils as a substitute for beef mince in recipe like shepherd's pie or spaghetti bolognaise. The way they hold their shape and pick up flavours from their cooking companions is wonderful. AND so much healthier than meant too!
ReplyDeleteI love lentils too! They are so versatile and tasty. This salad sounds addictive!! :D
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