Lemon and mint lentil salad
23 October 2015 / Posted in Salads
We seldom think of adding lentils to a salad, but this recipe shows just how versatile these little pulses are. The next time you need to make a salad why not give this one a try? And remember it tastes even better the next day, so make lots for leftovers!
Lemon and mint lentil salad
Serves 4 - 6
250 ml (1 cup) brown lentils or black lentils
250 ml (1 cup) frozen peas, rinsed
100 g long stem broccoli, or broccoli florets
6 - 8 peppadews, sliced
large handful of fresh mint leaves, roughly torn
dressing:
50 ml olive oil
25 ml apple cider vinegar or white wine vinegar
10 ml lemon rind, finely grated
50 ml lemon juice, or to taste
1 small clove of garlic, crushed
5 ml honey
30 ml fresh mint, finely chopped
salt and freshly ground black pepper to taste
Method
- Place lentils with 625 ml (2½ cups) cold water in an AMC 20 cm Gourmet Low. Heat over a medium temperature until the Visiotherm reaches the first red area. Reduce heat to the lowest setting and cook for about 25 minutes.
- Meanwhile mix all the dressing ingredients together and season to taste.
- Add the peas and broccoli to the lentils and continue to cook with the lid on for 5 – 10 minutes, or until the vegetables are tender and crisp and the lentils cooked. Drain and rinse under cold water then leave to cool with half of the dressing mixed through.
- Add peppadews and fresh mint leaves, season to taste and serve with the extra dressing on the side.
Variations:
- Turn the salad into a more substantial meal by adding brown rice, or cook ½ cup brown rice and ½ cup brown lentils.
Cookware we used
