Thursday, 11 October 2012

MoFo Day 10: Spicy Lentil Salad

One of the requirements on Eat To Live is that you eat a minimum of one portion (a cup) of beans or pulses per day. I usually have a bean soup and salad for lunch and then need to find a way of eating some more beans for dinner.Today's recipe is a spicy lemony lentil salad adapted from Middle Eastern Vegetarian Cookery. I will definitely be making this one again. The combination of lemon and cumin is particularly scrumptious.

Spicy Lentil Salad

250 g brown lentils
1 small onion 
2 cloves of garlic
1 bay leaf 
1 tsp grated lemon peel 
4 spring onions, finely chopped
1 Tbsp finely chopped fresh parsley
2 Tbsp vegetable stock
juice of 1 lemon
1/4 tsp ground coriander
1/4 tsp ground coriander cumin

salt and pepper to taste 

Put the lentils into a saucepan with water to cover. Add one whole onion, 2 cloves of garlic, 1 bay leaf and grated lemon peel. Bring to the boil, cover and simmer until lentils are tender (around 25 minutes.) Take off the heat, remove and discard the onion, garlic and bay leaf.    Drain the lentils and put them in a bowl, stir in the spring onions. Combine the remaining ingredients and pour them over the lentils. Put the lentils into the refrigerator to cool and marinate for a couple of hours before serving. 



  1. You have 1/4 teaspoon of ground coriander listed twice. Just a duplicate or was one supposed to be another seasoning?

  2. Oops - thanks so much for pointing that out, Mike - the second one was supposed to be ground cumin.