Moroccan lentil salad

Moroccan lentil salad photo

Serves: 2

Cooking time: 10 minutes

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

  1. 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.




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