Protein-rich lentils are the base for this French-style salad with potatoes, spices, tomatoes and parsley.
Cook lentils as for main recipe and place in a serving bowl. Combine 1 tablespoon mild curry paste, 2 tablespoons mango chutney, 3 tablespoons olive oil, 2 tablespoons lime juice, 2 finely diced spring onions and 1 teaspoon finely chopped fresh ginger. Stir into lentils. Chill 1 hour.
• Grate 2 carrots. Wash 250 g baby spinach leaves; cook briefly in the water clinging to the leaves. Add carrots and spinach to bowl. Add salt and pepper to taste and toss to combine. Serve with pita bread.
Very good! This doesn't need the oil with the lentils since the flavors permeate the salad! - 26 May 2009