Vegetarian recipe for light lentil salad
1/2 cup brown lentils, uncooked
1/2 cup red lentils, uncooked
1 large carrot, diced
1 stalk of celery, diced
1/2 red onion, diced
1 tsp garlic+ginger paste
2 bay leaves
1/2 tsp dried thyme or a few fresh sprigs out garden
1/4 cup fresh parsley (half parsley, half coriander is also delicious)
salt and pepper to taste
1/4 cup extra virgin olive oil, roughly.
2 Tbs lemon juice
Toppings (optional): feta, cucumber, nuts, seeds
In a saucepan with a dash of olive oil, add garlic+ginger, onion, carrots, celery and bay leaves. Saute’ for a few minutes.
Add lentils and cover with water, 2-3cm above lentils.
Bring to boil, reduce heat and then simmer for a further 20-25 minutes on low heat. Keep an eye on lentils in case you need to add more water. Lentils must be tender and not mushy.
Drain any remaining liquid.
Add olive oil, lemon juice, fresh herbs and toss. Season to taste with salt and pepper.
Let it cool to room temperature before serving. Best is to refrigerate over night.
Serve with feta, cucumber, avo or even roasted seeds.
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Recipe courtesy of Fooding It – a food blog by Chandre’ Jones