Lentil Salad
Some people are scared of legumes. Not because they are particularly ferocious (never met a bean I didn’t like) but because many of us are unfamiliar with how to cook them, believing they are time consuming and bland. Not so… legumes (such as chickpeas, kidney beans, lentils and baked beans) are a fabulous addition to our diet, they are high in protein, fibre and low in fat. Perfect. The following recipe Lentil Salad is created by Gul McCarty and is one of the recipes from FeelGood Food by Mim Beim and Gul McCarty.
This makes a delicious Sunday lunch or light dinner. Don’t be put off by having to cook the lentils, they take no time at all.
Serves 4
Ingredients
- 3 cups brown or green lentils
- ½ cup olive oil
- ½ cup vinegar
- ½ cup lemon juice
- 2 tablespoons fresh thyme finely chopped
To Serve
- 4 cups baby spinach leaves, washed
- 4 tomatoes, diced
- 1 cup fetta cheese, crumbled
- 1 beetroot, peeled and grated
- sea salt and pepper
- juice of 1 lemon
- extra olive oil for drizzling over the salad
Method
- Put lentils in a saucepan with 6 cups of cold water. Bring to boil, reduce heat, simmer for 5 minutes. Drain lentils and rinse under cold run, cover with 6 cups of cold water again. Bring to boil, reduce heat. Simmer until lentils are tender, approximately 15 minutes.
- Drain the lentils and put them in a bowl. Mix through the olive oil, vinegar, lemon juice and thyme. The dressed lentils will keep in the fridge, covered, for up to 5 days.
- To serve, put spinach leaves in a mixing bowl, toss with lemon juice. Portion spinach onto 4 dinner plates.
- Toss 2 cups of lentils with diced tomatoes and grated beetroot, place on spinach leaves.
- Arrange crumbled fetta over the lentils, season to taste and drizzle with a little extra virgin olive oil.
Conditions
The A to Z of natural cures.