Crunchy lentil salad

Recipe from: 11 November 2014
recipes, pulses, salad

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 1
    cup
    uncooked brown lentils
  • 1/2
    tsp
    salt
  • 2
    tsp
    dried origanum
  • 2
    Tbs
    sunflower or olive oil
  • 1
    Tbs
    red wine vinegar
  • 1/2
    tsp
    sugar
  • black pepper to taste
  • 3
    Tbs
    fresh chopped parsley
  • 3
    medium carrots, coarsely grated
  • 2
    tomatoes, halved and sliced
  • 3
    large spinach leaves, shredded
 

Method

00:30
 
Place lentils, half the salt and half the origanum with 3 cups (750 ml) water in a pot. Bring to the boil over a medium heat. Reduce the heat and simmer for 20-30 minutes or until just cooked.
Drain lentils, rinse with cold water and drain well.
Meanwhile, make the salad dressing. Mix remaining salt and origanum with the oil, vinegar and sugar and season with pepper.
Add the rest of the ingredients to the cold lentils and mix well. Add the dressing just before serving.

Tips:
This salad will also be perfect for a side dish at a braai.
Avocado will be great in this salad. When in season, cut in cubes and add at the end.

Recipe reprinted with permission of Mzanzi Style Cuisine. To see more recipes, please click here.


 

Read more on: pulses  |  salad  |  recipes
 

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