Lentil Salad Recipe
Ingredients
| Red lentils | 1 Cup (16 tbs) | |
| Lentils | 1 Cup (16 tbs) | |
| Vegetable stock | 6 Cup (16 tbs) | |
| Cumin seeds | 1 Teaspoon | |
| Tomatoes | 2 , diced | |
| Celery stalks | 2 , sliced | |
| 1/2 small green capsicum, diced | ||
| 1/2 small red capsicum, diced | ||
| Onion | 1 Small, finely chopped | |
| Avocado | 1 Small, chopped | |
| black pepper | 1 | |
| Chives | 2 Tablespoon, chopped | |
Directions
1.Place lentils, stock and cumin seeds in a saucepan and bring to the boil.
Reduce heat and simmer for 20 minutes or until lentils are tender.
Drain and allow to cool.
2.In a large salad bowl place cold lentils, tomatoes, celery, green and red capsicum, onion and avocado.
3.To make dressing, in a screwtop jar combine coriander, turmeric, chilli powder, garlic, vinegar and oil.
Shake well to combine and pour over salad.
Toss and season to taste with pepper.
Sprinkle with chives to serve.
Reduce heat and simmer for 20 minutes or until lentils are tender.
Drain and allow to cool.
2.In a large salad bowl place cold lentils, tomatoes, celery, green and red capsicum, onion and avocado.
3.To make dressing, in a screwtop jar combine coriander, turmeric, chilli powder, garlic, vinegar and oil.
Shake well to combine and pour over salad.
Toss and season to taste with pepper.
Sprinkle with chives to serve.
Chef
