warm lentil, tomato and onion salad
How to make warm lentil, tomato and onion salad recipe
Serves 4
Preparation time 10 minutes, Cooking time 40–45 minutes
Ingredients:
1 tablespoon olive oil
1 large red onion, thinly sliced
50 g (2 oz) fresh root ginger, peeled and chopped
4 garlic cloves, thinly sliced
125 g (4 oz) green lentils, rinsed
100 g (3½ oz) red lentils, rinsed
½ teaspoon ground cinnamon
400 g (13 oz) tomatoes, roughly chopped, or 400 g (13 oz) can chopped tomatoes
350 ml (12 fl oz) water or vegetable stock
2 teaspoons black onion seeds
salt and pepper
parsley, to garnish
lemon wedges, to serve
Method:
Heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onion, ginger and garlic and cook gently for 10 minutes until softened but not coloured.
Stir the lentils and cinnamon into the onions. Add the tomatoes and measurement water or stock. Season with salt and pepper and bring to the boil. Reduce the heat, cover and leave to simmer gently for 30–35 minutes or until the lentils are tender and the liquid has been absorbed.
Spoon the lentils into bowls and sprinkle with the black onion seeds and garnish with parsley leaves. Serve warm with lemon wedges and toasted wholemeal flatbreads, if liked.
For no-cook lentil, tomato & onion salad, rinse and drain a 250 g (8 oz) pack cooked lentils. Place in a bowl and mix with ½ finely chopped red onion, 4 chopped tomatoes, a small crushed garlic clove, a 1 cm (½ inch) piece of peeled and finely grated fresh root ginger and 2 tablespoons chopped parsley.
Make a dressing with 1 tablespoon olive oil, 2 tablespoons lemon juice, pinch of ground cinnamon, pinch of ground paprika and some salt and pepper. Toss the lentil salad in the dressing and serve, garnished, as above.
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| warm lentil, tomato and onion salad |
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