Lentil and Tomato Salad Recipe
Ingredients
275 g (10 oz) green lentils washed
175 g (6 oz) long-grain rice
6 large tomatoes peeled seeded and chopped
1 tablespoon olive oil
2 garlic cloves, peeled and finely chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
1 tablespoon vinegar
2 teaspoons lemon juice salt pepper
Directions
1. Put the lentils in a large saucepan with plenty of cold water. Do not add salt. Bring to the boil, cover and simmer gently for about 10-12 minutes. If done to your liking, strain and set aside.
2. Bring a pan of water to the boil and add the rice, simmer for 10-12 minutes then drain, and set aside.
3. Combine the lentils, rice and tomatoes in a serving bowl. Heat the oil in a frying pan and fry the garlic, cumin and mustard seed until the garlic is almost burnt; tip over the lentil mixture at once.
4. Sprinkle over the vinegar and lemon juice, season with salt and pepper and mix thoroughly
2. Bring a pan of water to the boil and add the rice, simmer for 10-12 minutes then drain, and set aside.
3. Combine the lentils, rice and tomatoes in a serving bowl. Heat the oil in a frying pan and fry the garlic, cumin and mustard seed until the garlic is almost burnt; tip over the lentil mixture at once.
4. Sprinkle over the vinegar and lemon juice, season with salt and pepper and mix thoroughly
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