Spiced Lentil Salad
Updated: Aug 31, 2018
This super easy salad is delicious either on the day it’s made or just as great the next day. I usually make a large amount as it’s so tasty and everyone is happy to have it twice. We often take this on picnics with a hunk of rustic walnut soda bread and hummus.
Lentils are a great source of protein and obviously have many other health benefits, such as
having high levels of soluble fibre helping reduce blood cholesterol and containing many
minerals and vitamins and virtually no fat.
500g puy lentils
2 cloves of garlic, bruised with the flat of a knife
60ml rapeseed oil
Zest of 2 lemons
50ml lemon Juice
2 tbsp maple syrup
2 tbsp dijon mustard
2 tsp salt
Freshly ground pepper
1 tsp cumin
½ tsp coriander
½ tsp turmeric
2 tsp cardamom seeds (squashed out of their pods)
¼ ground cloves
4 spring onions chopped
A bunch of mint chopped
A bunch of flat leaf parsley chopped
5 tbsp of capers chopped
200g of dried cranberries
1 red pepper thinly sliced
1 orange pepper thinly spiced
A handful of roasted hazelnuts, I like them whole but can be roughly chopped
Put the lentils garlic and bay leaf in a pan and cover with water and boil until cooked but still
has a bite to it.
Whilst the lentils are cooking make the dressing by adding all the ingredients and whisking
together in a bowl.
Then prepare the remaining ingredients. Once the lentils are cooked the salad can be put
Drain the lentils and leave to cool slightly or run cold water over them but make sure the
water is well drained away otherwise the dressing will lose its zing.
Mix the lentils with the dressing and then add all the remaing ingredients. I keep a few
hazelnuts and herbs to one side to sprinkle on top just before serving to make it look pretty.
Eat, enjoy and spread the plant vibes.