Spiced Lentil and Vegetable Salad
Published in Salads
Serve with a bowl of yoghurt swirled with fresh mint.
Ingredients: Salad:
- 375 gr large green or brown lentils
- 5 ml salt
- 5 ml turmeric
- 4 cloves
- 4-6 spring onions, chopped
- 500 ml finely shredded raw spinach
- 2 large carrots, coarsely grated
- 125 ml toasted sunflower seeds
- Handful chopped parsley
Ingredients: Dressing:
- 125 ml oil
- 7 ml ground cumin
- 7 ml ground coriander
- 45 ml lemon juice
- 15 ml honey
Preparation:
- Mix all dressing ingredients, and set aside.
- Boil the lentils in water with the turmeric and cloves, adding salt for last 5 minutes of cooking (about 40-50 minutes cooking time in total).
- Drain thoroughly. Tip into a large bowl and immediately fork through the dressing.
- Add the remaining salad ingredients, tossing thoroughly but gently.
- Cool, toss again and check seasoning before serving with a topping of avocado segments and wedges of hard-boiled egg.
Serves 8.
