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Spicy lentil salad

Recipe from: 5/1/2005 12:00:00 AM

Ingredients 14
Servings 4
Time 20 minutes plus cooling time


  • 375
    brown lentils
  • 1
    bay leaf
  • 2
    garlic cloves, peeled
  • 10
    chicken or vegetable stock powder
  • 4
    stalks celery, sliced, without leaves
  • 1
    red onion, sliced into crescents
  • 0.50
    cucumber, cut into chunks
  • 65
    coriander or Italian parsley, chopped
  • 200
    chopped tomatoes (use canned if desired)
  • 2
    cloves garlic, crushed
  • 1
    lemon, the juice
  • 30
    harissa paste
  • salt and milled pepper


30 to 40 minutes
Rinse and drain lentils well, then boil according to instructions, with bay leaf, garlic cloves and chicken or vegetable stock. Do not salt the water.
Boil for about 30 to 40 minutes.
Rinse again, drain and allow to cool.
Mix salad ingredients together with lentils and set aside.
Make dressing, season and pour over the salad mixture.

NUTRITION PER PORTION: Energy 1 327 kJ; Carbohydrates 38 g; Protein 21 g; Fat 2 g


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