Lentil Salad with Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g lentils, red
- 2 tablespoon olive oil
- 1 teaspoon, leveled cumin
- 1 teaspoon, heaped curry powder
- 300 ml vegetable stock, possibly a little more
- 1 teaspoon mustard
- 1 teaspoon agave syrup, honey or sugar
- 2 tablespoon apple cider vinegar or lemon juice
- 3 tablespoon olive oil
- 2 tablespoon parsley, fresh
- 1 some salt
- 1 pinch (s) pepper
- possibly chilli
- 1 apple
- 0.5 ½ bunch spring onion (s)
- 175 g tomato (s)
- 200 g feta cheese
- 1 bell pepper
Print Recipe
Pin Recipe Instructions
- Roast cumin and curry powder with 2 tablespoons of olive oil. Add the lentils and stock, bring to the boil and simmer for about 8 to 10 minutes until the liquid has been absorbed or evaporated by the lentils (if there is too much liquid, drain the lentils through a sieve). Let cool down (goes particularly quickly in a water bath and stir occasionally).
- In the meantime, mix the mustard, agave syrup, salt, pepper, chilli, apple cider vinegar and olive oil into a vinaigrette. This works best when the ingredients are mixed one at a time in that order.
- Cut the spring onions into fine rings, dice the apple, feta and paprika and chop the parsley.
- Finally, mix everything together, season a little if necessary.
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