This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.
I love the deliciously nutty flavour of lentils, enhanced with the addition of walnuts. The cumin adds a hint of spicy warmth and the lemon and sesame oil add a zing to the salad.
Ingredients
- 400g tin of cooked brown lentils
- 1 large onion, diced
- 50g chopped walnuts
- 1 teaspoon ground cumin
- 150g, cherry tomatoes, cut in half
- 50g chopped fresh coriander
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- Salt to taste
Dressing
- 1 tablespoon sesame oil
- Pinch or two of ground black pepper
- Juice of half a lemon
- 1 tablespoon white vinegar
- Pinch of salt
Instructions
- Fry the onion in the olive oil until soft
- Add garlic and cook for one minute
- Add cumin and lentils and cook for about 5 minutes on low heat and remove from the stove.
- Mix the sesame oil, ground black pepper, lemon juice, white vinegar and salt and add to the lentils and mix through.
- Add the walnuts and chopped fresh coriander and mix through.
INFO
Author : Abderazzaq Noor
Recipe by : Abderazzaq Noor