Crunchy lentil salad

4 servings Prep: 15 mins, Cooking: 30 mins
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A healthy, filling, crunchy salad that's full of fibre.

By Food24 November 11 2014
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Ingredients (11)

1 cup lentils — brown, uncooked
1/2 tsp salt
2 tsp dried oregano
2 Tbs sunflower oil — or olive oil
1 Tbs vinegar — red wine
1/2 tsp sugar
freshly ground black pepper — to taste
3 Tbs fresh parsley — chopped
3 carrots — medium, grated
2 tomatoes — halved and sliced
3 spinach — shredded
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Method:

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.



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