Lentil Salad

Suitable for vegetarian diets.*

Makes 1.3 kg.

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

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.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.