Lentils with cherry tomatoes

Recipe from: 1/25/1996 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • SALAD DRESSING
  • 15
    ml
    fresh ginger root, grated
  • 30
    ml
    lemon juice
  • 30
    ml
    castor sugar
  • 60
    ml
    olive oil
  • 15
    ml
    sesame seed oil
  • salt and freshly ground black pepper
  • 565
    ml
    green or brown lentils, sorted
  • 30
    ml
    olive oil
  • 30
    ml
    sesame oil
  • 9
    spring onions, cut into 5 cm pieces
  • 2
    cloves garlic, crushed
  • 15
    ml
    fresh ginger, grated
  • 300
    g
    cherry tomatoes, halved
 

Method

 
Blend all the ingredients for the salad dressing and set aside. Meanwhile cook the lentils in sufficient boiling salted water until tender. Drain. Heat the olive and sesame seed oil in a pan and sauté the spring onion, garlic and ginger until glossy. Add the tomatoes and stir-fry rapidly until just hot (the tomatoes must not be mushy). Remove the tomatoes and add the lentils to the onion mixture in the pan. Heat until warmed through and until all flavours are well blended. Spoon the lentil mixture onto a serving platter and arrange the tomatoes on top. Pour over the salad dressing just before serving. Serves 4-6.
 

Read more on: pulses
 

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