Tuesday, 20 November 2007

Lily’s red lentil salad

We had this at a friend's last weekend and it was particularly nice. One of the things about it was that the red lentils were not cooked to a mush, but rather held their shape a little because of the cooking method.

1 tbs olive oil
1 clove crushed garlic
2 tsp cumin seeds
1 cup red lentils
1 1/2 cups vegetable stock
Juice of 1 lemon
2 chopped tomatoes
4 chopped shallots
1 bunch coriander, chopped
1/4 cup slivered almonds, toasted
salt and pepper to taste

*heat oil in pan and cook garlic and cumin for 1 min
*add lentils and stir
*stir in stock and bring to boil
*simmer the lentils uncovered, stirring often for 10-15 mins
*allow to cool
*stir in lemon juice, tomatoes, shallots, coriander, salt and pepper
*serve with the slivered almonds on top and accompany with toasted Turkish bread

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