• Cocos Plant Kitchen

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  • Coco Britz

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.


Ingredients


Lentils

500g puy lentils

2 cloves of garlic, bruised with the flat of a knife

Bay leaf


Dressing

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

together.



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.

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