Categories: Lentils, beetroot, salad

Ingredients

• 2 cups brown lentils
• 1 onion finely chopped
• 3 cloves of garlic finely chopped
• 4 tablespoons olive oil
• 1 tablespoon chopped ginger
• 2 teaspoons cumin
• 2 teaspoons tumeric
• 1 teaspoon curry powder
• 8 tablespoons mild curry powder
• 4 spring onions, sliced
• 2 stalks of celery, finely chopped
• 250g bean sprouts
• 450g roasted baby beetroot, chopped
• 150g feta cheese, chopped
• 1/2 cup chopped corriander
• 2 tablespoons pumpkin seeds

Directions

1. Cook lentils in boiling water for 40 minutes, or until just tender. Drain and place in a bowl to cool. Saute onion and garlic in olive oil for around 5 minutes over a low heat (you want them clear, not brown) Add ginger, spices and curry powder. Cook for around two minutes. Stir in vinegar and bring to the boil. Pour hot vinegar mixture over lentils, stir and leave to cool.

2. Add spring onions, celery, sprouts, beetroot, feta, coriander and pumpkin seeds to the lentils and mix gently. Serve warm or at room temperature.

Email to a friend | Print this recipe | Back