recipebook3Lentil Salad Recipe. Refreshing lentil salad best served cold for a crunchier taste!

You will need

  • 250 g green lentils
  • 4 tbsp olive oil
  • 1 lemon (juiced)
  • 1 tbsp whole cumin seeds
  • 3 spring onions
  • 1 bunch of parsley, finelly chopped
  • 1 jug of water
  • salt and pepper
  • 1 bunch of mint, finelly chopped
  • 1 cooking pot
  • 1 chopping board
  • 1 knife
  • 1 mixing bowl
  • 1 frying pan
  • 1 jug
  • 1 sieve

Serves: 4

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Step 1: Cook the lentils

First of all put the lentils in a pan, making sure there is enough water to cover them. Then simmer slowly for 20 to 30 minutes, until they are tender. Add a little salt towards the end, to season.

Step 2: Toast the cumin seeds

Gently toast the cumin seeds on a medium heat for 2 to 3 minutes in a dry frying pan.

Step 3: Make the dressing

Add the chopped parsley and mint into the mixing bowl. Then we add the chopped spring onions and the toasted cumin seeds. The juice of the lemon and the olive oil. Mix it thoroughly making sure that all the ingredients combine together.

Step 4: Drain the lentils

When the lentils are cooked, take the sieve and drain them. Then immediately add the lentils to the bowl of dressing.

Adding them while they are still hot to the dressing helps them to absorb the flavour better.

Step 5: Stir

And give the whole mixture a gentle stir, making sure that all the lentils are covered with dressing and leave to cool.

Step 6: Serve

The salad is ready to serve. This dish is best served cold for a crisp to ensure a refreshing taste.