Lentils is filling and good for you. In this salad I have used middle eastern spices.
I also used ready made red lentils this time. But do not forget to rinse them well in cold water before use. My fridge lacked a little bit in the vegetable department so I used carrots and broccoli. Feel free to use other vegetables like eggplant,zucchini, spinach etc. If you want to serve it as a meatfree dish, add a little dollop of yoghurt and som fried pitabread.
I also used ready made red lentils this time. But do not forget to rinse them well in cold water before use. My fridge lacked a little bit in the vegetable department so I used carrots and broccoli. Feel free to use other vegetables like eggplant,zucchini, spinach etc. If you want to serve it as a meatfree dish, add a little dollop of yoghurt and som fried pitabread.
Varm lentil salad
3-4 servings
1/4 cup olive oil
2 large garlic cloves, minced
1 tsp cumin seeds, freshly ground or ready ground cumin
1 tsp coriander seeds, freshly ground
14 oz tin ready made red lentils, rinsed well
1 tsp sea salt and freshly ground pepper to taste
1 tbsp freshly squeezed lemon juice
2 tbsp chopped parsley
3 carrots, peeled and cut each into 4 lengthwise
1/2 head of broccoli or broccolini, in florets
Heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
Cook the carrots and broccoli in salted water until "al dente" (not to soft). Rinse the lentils well and drain. Toss the lentils into the fryingpan with the garlic, spices, parsley and lemon juice. Put it back on the heat and let cook until lentils are heated through. Taste and adjust salt. Transfer to a serving plate, top with carrots and broccoli. Drizzle over the remaining olive oil and sprinkle over spring onions. Serve warm.
3-4 servings
1/4 cup olive oil
2 large garlic cloves, minced
1 tsp cumin seeds, freshly ground or ready ground cumin
1 tsp coriander seeds, freshly ground
14 oz tin ready made red lentils, rinsed well
1 tsp sea salt and freshly ground pepper to taste
1 tbsp freshly squeezed lemon juice
2 tbsp chopped parsley
3 carrots, peeled and cut each into 4 lengthwise
1/2 head of broccoli or broccolini, in florets
Heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
Cook the carrots and broccoli in salted water until "al dente" (not to soft). Rinse the lentils well and drain. Toss the lentils into the fryingpan with the garlic, spices, parsley and lemon juice. Put it back on the heat and let cook until lentils are heated through. Taste and adjust salt. Transfer to a serving plate, top with carrots and broccoli. Drizzle over the remaining olive oil and sprinkle over spring onions. Serve warm.
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