Serving Size
4
Ingredients
250 ml uncooked brown lentils
½ tsp salt
10 ml dried origanum
30 ml sunflower or olive oil
15 ml red wine vinegar
½ tsp sugar
black pepper to taste
45 ml fresh chopped parsley
3 medium carrots, coarsely grated
2 tomatoes, halved and sliced
3 large spinach leaves, shredded
Method

1. Place lentils, half the salt and half the origanum with 3 cups (750 ml) water in a pot. Bring to the boil over a medium heat. Reduce the heat and simmer for 20-30 minutes or until just cooked.
2. Drain lentils, rinse with cold water and drain well.
3. Meanwhile, make the salad dressing. Mix remaining salt and origanum with the oil, vinegar and sugar and season with pepper.
4. Add the rest of the ingredients to the cold lentils and mix well. Add the dressing just before serving. Pack with some extra fruit for a filling meal.

Tips

1. This salad will also be perfect for a side dish at a braai.
2. Avocado will be great in this salad. When in season, cut in cubes and add at the end.

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Ingredients

Serving Size
 4
Ingredients
 250 ml uncooked brown lentils
 ½ tsp salt
 10 ml dried origanum
 30 ml sunflower or olive oil
 15 ml red wine vinegar
 ½ tsp sugar
 black pepper to taste
 45 ml fresh chopped parsley
 3 medium carrots, coarsely grated
 2 tomatoes, halved and sliced
 3 large spinach leaves, shredded

Directions

Method
1

1. Place lentils, half the salt and half the origanum with 3 cups (750 ml) water in a pot. Bring to the boil over a medium heat. Reduce the heat and simmer for 20-30 minutes or until just cooked.
2. Drain lentils, rinse with cold water and drain well.
3. Meanwhile, make the salad dressing. Mix remaining salt and origanum with the oil, vinegar and sugar and season with pepper.
4. Add the rest of the ingredients to the cold lentils and mix well. Add the dressing just before serving. Pack with some extra fruit for a filling meal.

2

Tips

1. This salad will also be perfect for a side dish at a braai.
2. Avocado will be great in this salad. When in season, cut in cubes and add at the end.

3

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Crunchy lentil salad