Colourful Lentil Salad

    50 minutes

    This is a deliciously healthy Middle Eastern lentil and vegetable salad. Dried apricots add a sweet exotic note.

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    Serves: 4 

    • 1 1/3 cups dried brown or green lentils, rinsed
    • 1 garlic clove, peeled but left whole
    • good pinch of ground cumin
    • 1 slice lemon
    • 1 2/3 cups broccoli florets
    • 1 small red onion, finely chopped
    • 1/2 cup dried apricots, roughly chopped
    • 1 small red capsicum, seeded and cut into 2cm dice
    • 1 small green capsicum, seeded and cut into 2cm dice
    • 1 small yellow capsicum, seeded and cut into 2cm dice
    • 50g firm rindless goat's cheese
    • toasted sunflower seeds to garnish
    • Lemon and coriander dressing
    • juice of 1 lemon
    • 2 tablespoons extra virgin olive oil
    • 1 1/2 tablespoons finely chopped fresh coriander leaves
    • salt and freshly ground black pepper

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Put the lentils in a saucepan, cover with water and bring to the boil. Add the garlic, cumin and lemon, reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
    2. Drop the broccoli florets into a saucepan of boiling water and blanch for about 2 minutes or until the broccoli are slightly softened but still crisp. Drain and set aside.
    3. Meanwhile, put the lemon juice, oil, coriander, salt and black pepper in a large salad bowl, and whisk together.
    4. Drain the lentils, discarding the lemon and garlic. Tip them in the salad bowl and toss gently to mix with the dressing.
    5. Add the onion, apricots, capsicums and broccoli florets and mix gently. Crumble the cheese over the top, garnish with the sunflower seeds and serve immediately.

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