Middle Eastern lentil salad

Middle Eastern lentil salad

85saves
55min


Be the first to make this!

About this recipe: This is a deliciously healthy and filling salad. The lentils are cooked with garlic and lemon plus a pinch of cumin, then dressed while warm. Mixed peppers and broccoli florets add colour, and the salad is finished with dried apricots, goat's cheese and toasted sunflower seeds. Serve with toasted pitta bread.

Norma MacMillan

Ingredients
Serves: 4 

  • 250 g (8½ oz) green lentils, rinsed
  • 1 garlic clove
  • good pinch of ground cumin
  • 1 slice of lemon
  • 1 small red onion, finely chopped
  • 85 g (3 oz) ready-to-eat dried apricots, roughly chopped
  • 3 small peppers (1 red, 1 yellow and 1 green), seeded and cut into 2 cm (¾ in) squares
  • 100 g (3½ oz) broccoli, broken into small florets
  • 50 g (1¾ oz) firm rindless goat's cheese
  • 2 tbsp toasted sunflower seeds
  • Lemon and coriander dressing
  • juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • 2 tbsp finely chopped fresh coriander
  • salt and pepper

Method
Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Put the lentils in a large saucepan, cover with water and bring to the boil, skimming off any scum. Add the peeled garlic, cumin and lemon, then reduce the heat and simmer for about 30 minutes or until the lentils are tender.
  2. Meanwhile, to make the dressing, put the lemon juice, oil, coriander, and salt and pepper to taste into a large salad bowl, and whisk together.
  3. Drain the lentils, discarding the lemon and garlic, and add them to the salad bowl. Toss gently to mix with the dressing.
  4. Add the onion, apricots, peppers and broccoli florets, and mix gently. Crumble the cheese over the top, scatter over the sunflower seeds and serve immediately.

Some more ideas

Instead of goat's cheese, top the salad with 4 sliced hard-boiled eggs. * Use 150 g (5½ oz) frozen broad beans instead of broccoli florets. Cook the beans in boiling water for 5 minutes or until tender. Drain, then refresh under cold running water.

Plus points

Like all pulses, lentils are a good source of soluble fibre, which can help to reduce high blood cholesterol levels. Lentils also offer protein, starchy carbohydrate and B vitamins. * Dried apricots are an excellent source of beta-carotene and a useful source of calcium. * The sunflower was first brought to Europe around 1510 as a decorative plant and it wasn't until the 18th century that sunflowers began to be grown as a crop for the production of sunflower oil. Sunflower seeds are rich in healthy polyunsaturated fats and they are a good source of the antioxidant vitamin E, which helps to protect cell membranes from damage by free radicals and vitamin B1. They also provide useful amounts of the minerals zinc, iron, copper, phosphorus, selenium and magnesium.

Each serving provides

B1, B6, C, E, folate, niacin, iron, selenium * A, B2, potassium, zinc * B12, calcium

Recently viewed

Reviews (1)

Sammywhammy
1

Really lovely. I didn't have brocolli so used advocado and tomatoes. Also added more garlic and dash of balsamic vinegar to the dressing. All in all a super dooper tasty salad, ideal as a lunch. - 23 Jan 2016

Write a review

Click on stars to rate