Lentil Salad with Red Onions and Garlic
3 Tb olive oil
2 red onions, chopped
2 tomatoes, peeled, seeded and chopped
2 tsp ground turmeric
2 tsp ground cumin
3/4 cup brown or green lentils, picked over and rinsed
3 3/4 cup veggie stock
4 cloves garlic, crushed
Small bunch of fresh coriander or parsley, finely chopped
Salt and pepper
1 lemon, cut into wedges for serving
Heat 2 Tb of the oil in a large pan and fry the onions until soft. Add the tomatoes, turmeric and cumin, then stir in the lentils.
Pour in the stock and bring to a boil. Reduce the heat and simmer until the lentils are tender and almost all the liquid has been absorbed.
In a separate pan, fry the garlic in the remaining 1 Tb oil until it is golden brown. Toss the garlic into the lentils with the fresh coriander, salt and pepper.
Serve warm or at room temperature with wedges of lemon.
Recipes for Salads and Dressings go here.
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