Even if you do not like lentils, I urge you to try this amazing
recipe. The spices are not overpowering,
they add a subtle fragrance that seems to match so well to many main dishes I
cook for my family.
So delicious, it is excellent and so easy to eat on it’s own.
Favourite Son hoovers this up for seconds and thirds helpings.
I don't even need to try and hide the lentils from Wilbur!
So delicious, it is excellent and so easy to eat on it’s own.
Favourite Son hoovers this up for seconds and thirds helpings.
I don't even need to try and hide the lentils from Wilbur!
Our next blog will be recipe for Nigella's Lamb.
Nigella Lawson’s balsamic bay-leaf lamb roast paired with the aromatic
spices of Belinda Jeffery’s red lentil salad seems to me, a perfect and palate
pleasing match for a summer menu choice.
The lentils will soak up the luscious juices from the lamb.
Red Lentil Fragrant Spiced Salad with currants and capers
Serves 6 as a side dish.
Preparation 15 – 20 minutes
Cooking 3 – 5
minutes (using water that is boiling)
Mixing 5 - 10
minutes
Ingredients
300 gram dried red lentils (sold in most supermarkets near the soups –
look red/orange)
90 gram currants - allow
these to soak and soften a bit in some of the measured out oil/vinegar
¼ cup baby capers (either rub off the salt OR drain
well)
½ red onion very finely sliced into slivers
¼ red capsicum very finely
diced (Optional)
1 stalk of young fresh celery –
very finely sliced (Optional)
Handful of baby spinach leaves – roughly shredded (Optional)
Mint and parsley leaves – roughly chopped. Reserve
some leaves for final garnish.
Dressing
80 - 100
ml light olive oil (start with 80ml – add the other 20ml at the
end if needed)
25 – 30 ml
red wine vinegar
1 tablespoon
white sugar
1 teaspoon sea salt – grind
Freshly ground black pepper – to your taste
preference
1 teaspoon ground cumin
½ teaspoon English mustard powder (hot if you prefer)
1 teaspoon curry powder
¼ teaspoon
nutmeg ground – or freshly grated if possible
¼ teaspoon
cinnamon ground
Options:
Handful of toasted pine nuts and/or some lemon OR lime zest or wedges
Baby spinach leaves OR Baby Kale leaves
Baby spinach leaves OR Baby Kale leaves
Method
Dressing
Whisk all dressing ingredients together in a jug to thoroughly
dissolve. Pour onto a large serving platter with a raised lip.
Lentils
Bring a large saucepan of water to a rapid boil.
Place lentils into a sieve and thoroughly check for any discoloured
lentils or small stones.
Rinse lentils, swishing about thoroughly until water runs clear.
Place the lentils into saucepan of rapidly boiling water. NEVER add salt to lentils during cooking.
Boil the lentils for 2 – 3 minutes
only. Don’t walk away – they cook very
quickly. Test a few to check they are
tender but still retain some firmness.
Must not overcook or they turn to mush.
Pour them back into the sieve to drain and shake to remove excess
water. Do not rinse again.
Tip cooked lentils into the dressing in the platter.
Mix well to coat the lentils with the salad dressing.
Add the remaining ingredients – currants, capers, onion, leaves etc and
mix well
Allow to cool and soak up the dressing.
Can be served at the temperature you want – still a little warm or
cooled to room temperature.
Add the reserved olive oil if needed.
Add the reserved olive oil if needed.
Prior to serving – mix again and garnish as desired.
Enjoy! Colleen
my family including 3 hungry teenage boys LOVE this salad but pay attention to peach tart's advice about not overcooking the lentils - Stay with the lentils while cooking - it was still delicious even though soft - will do better next time
ReplyDeletei made this in summer but been warm last weekend even thoug winter so did it again to serve with chciken and bbq. had to tell you tasted even better now i got the ideas of how to mix it. Thanks. will try mnore of yor recipes.
ReplyDeletemade this last night and wanted to let you know how tasty is was. please make more lentil cooking
ReplyDeletelove this. must have made it 10 times and always tastes good people forget they are eating lentils
ReplyDelete