Moroccan Lentil Salad

Ingredients

  • 2 cups vegetables (red capsicum, baby spinach leaves, rocket, shallots, etc), chopped.
  • 1 cup small brown (Puy) lentils, cooked until tender and drained
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Grated lemon rind
  • Pinch turmeric
  • Black pepper
  • Vegetable salt, if desired

Method

  • Combine all ingredients
  • Season to taste

Variation:

Serve with king prawns, chicken breast or hummus and a salad of cucumber, natural yoghurt, lemon juice and chopped mint.

Nutritional Information

Per Serving (recipe serves 2)

1569.8kJ
Energy
(375.0 Cal)
29.7g
Protein
20.1g
Fat
15.7g
Carbs
5.9g
Fibre