Wednesday, 4 February 2015

Moroccan Lentil Salad

This Mediterranean type salad is a summer staple for me. I like to cook up extra lentils so that I always have some handy for a quick and easy lunch or dinner.

  • 1C brown lentils (cooked until tender) and drained, or use canned lentils
  • 2 C chopped mixed vegetables- red capsicum, red onion, baby spinach, rocket, shallots, coriander

Dressing Ingredients

  • 1 tsp each of ground coriander, cumin and a pinch of turmeric
  • 2 tbsn olivel oil
  • 1 tbsp lemon juice
  • Finely grated rind of 1 lemon

Combine lentils and vegetables in bowl.
Mix dressing ingredients well. Pour over vegetables and toss through gently.
Serve with cooked chicken or lamb with humus and cool salad of grated cucumber, plain yogurt, lemon juice and mint.