About the Recipe
I love this salad and it's a great one to make on a Sunday to add to lunchboxes during the week. Packed full of fibre, the lime and ginger bring a welcome freshness to the earthy lentils. Add Feta and seeds or nuts for some variation.
Ingredients
1 x cup brown lentils uncooked, or two tins cooked lentils
2 x sticks celery
1 x carrot, peeled
1/2 Cucumber
2 x spring onion
Chopped parsely
Chopped coriander
Chopped Dill
1 xlime, juice & lest
2cm finger, finely grated
1/2 tps cumin
1/2 tsp coriander
1/2 tsp dijon mustard
Cider vinegar to taste
Extra virgin olive oil to taste
Salt and Pepper
Preparation
Step 1
If using uncooked lentils boil them according to the packet instructions. I sometimes cook lentils with a stock cube to add more flavour but you don't need to. Drain and allow to cool
Step 2
Chop the celery and cucumber, along with the fresh hebs. You can use as many or as little herbs here as you like. Grate the carrot then add all of the vegetables and herbs to a large mixing bowl with the cooled lentils. Add thr mustard, salt and pepper, grated ginger, lime, oil and vinger then combine.
Step 3
Chek the seasoning, adding more lime/oil, vinegar/S&P until the salad tastes balanced.