Lentil Salad
Suitable for vegetarian diets.*
Makes 1.3 kg.
Ingredients
1.25 l
|
liquid vegetable stock |
from water used to cook lentils |
750 g
|
brown lentils |
cooked |
0.01 kg
|
garlic |
|
0.34 kg
|
tomatoes |
|
0.01 kg
|
oregano |
|
0.05 kg
|
ground coriander |
|
0.01 kg
|
tumeric |
|
0.07 kg
|
onions |
|
4
|
cloves |
|
10 g
|
ground cumin |
|
5 g
|
paprika |
|
5 g
|
cayenne |
|
|
salt |
to taste |
Instructions
Drain lentils after soaking. In a large pot combine lentils, vege stock, water,garlic, tomato, oregano, coriander, tumeric. Stud the onions with the cloves and add.
Bring to boil for 5 minutes. Reduce heat until lentil simmer, cover. Cook 45mins - 1 hour?
Pick out onions and remove cloves, blend oinions and return to lentil pot. Add cumin, paprika, cayenne and salt.
Garnish with fresh coriander.
Serve hot or a t room temperature.