Sweet and Spicy Lentil Salad
PREPARATION: 20 MINUTES, COOKING: 35 MINUTES
1 1/3 cups (250 g) brown lentils, rinsed
1 clove garlic, peeled
good pinch of ground cumin
1 slice of lemon
juice of 1 lemon
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) finely chopped fresh cilantro leaves
freshly ground black pepper
1 small red onion, finely chopped
1/2 cup (90 g) dried apricots, roughly chopped
1 red, 1 yellow and 1 green pepper, seeded and cut into 1 inch (2.5 cm) squares
1/2 cup (100 g) broccoli florets
2 ounces (50 g) firm rindless goat cheese, roughly diced
2 tablespoons (30 ml) sunflower seeds, toasted
1 Put the lentils into a large saucepan, cover with water and bring to a boil, skimming off any scum. Flatten the garlic clove with the side of a knife and add to the lentils, along with the cumin and lemon slice. Reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
2 Meanwhile, to make the dressing, put the lemon juice, oil and cilantro into a large salad bowl, season to taste with pepper, and whisk together.
3 Drain the lentils, discarding the lemon slice and garlic, and add them to the salad bowl. Toss gently to mix with the dressing.
4 Add the onion, apricots, peppers and broccoli to the bowl, and mix gently. Scatter the goat cheese and sunflower seeds over the salad. Serve immediately.
+ Use 2/3 cup (150 g) frozen fava beans instead of broccoli florets. Cook the beans in boiling water for 5 minutes, or until tender. Drain and refresh under cold water.
Each serving provides
414 calories, 22 g protein, 21 g fat (4 g saturated fat), 37 g carbohydrate (14 g sugars), 13 g fiber, 78 mg sodium
|Sweet and Spicy Lentil Salad|