This is a bit off topic from my usual beauty related chatter but I thought I’d share with you a really quick and tasty lentil salad that I’ve been loving! Over the past few months, I’ve gone lentil and chickpea crazy (living life on the edge I am) and I’ve tried to incorporate more into my weekly meals. I tend to cook through trial and error, a bit of ‘a little bit of this, a little bit of that’ and make up recipes on the spot. This particular lentil recipe was inspired by a recipe I found on the ‘Hippie Lane’ app (which I’ve recently become slightly obsessed with).
So a current favourite of mine is a really simple lentil salad. It’s quick, really filling and it tastes so good. The best part is you can use whatever ingredients you have lying around. For example, you could substitute the tomatoes for cucumbers or capsicum and even replace the lentils with burghal wheat or qoinoa if you aren’t a huge fan of lentils. I’ve made the salad with quinoa and it tasted equally as good.
Now for the recipe!
I cup dry lentils, soaked for about 10 hours. Or you can simply use a canned tin of lentils. I’ve used both and they taste equally good.
About 3 to 4 tomatoes, roughly chopped.
A red onion, chopped into small pieces.
About 3 to 4 teaspoons of dried cumin seeds
About 1 teaspoon of paprika
About 1/4 cup of olive oil
1 to 2 lemons
A dash of sea salt to taste
If you are using dry lentils, you’ll need to cook them after soaking. Rinse the lentils after soaking, put some fresh water in the saucepan and add the lentils. Bring to the boil and add the cumin, paprika and salt to the water. Cook until just tender (around 15 minutes). Drain and then transfer to a bowl.
If you are using canned lentils you simply add the spices when tossing the salad.
Add the tomatoes and onions to the lentils, then add olive oil, lemon juice, salt to taste and an extra sprinkle of cumin seeds.
That’s it! I always like to add extra lemon juice for extra tang, but you can adjust the dressing according to your taste.
What is your go-to recipe?