Warm Red Lentil Salad Recipe

This is a simple, quick and light option for lunch or dinner and is still delicious - if you have to - eat at room temperature.

This is like an even more simplistic version of dhal meets kitchari hybrid, in terms of the taste and texture. Great for camping or on the road!

If you would like to make this dish lighter, or if you are cleansing, you can omit the optional toasted rye and goats cheese to serve.

2 tbsp oilve oil or ghee

2 tsp cumin seeds

2 tsp grated ginger

2 garlic cloves, crushed

1 red oinions, thinly sliced

1 1/4 cups red split lentil

just shy of 3 cups veggie stock

pinch turmeric powder

salt, to taste

2 tbsp fresh mint & coriander, chopped

a large handful of baby spinach leaves 

black pepper, to taste

lemon wedges, to garnish 

optional: toasted rye or goats cheese, to serve

Process

1. Heat the olive oil or ghee in a large saucepan over medium heat, add cumin seeds, ginger, then onion

2. Add the garlic, being careful not to burn, then stir in the lentils and coat with the onion & spices to add flavour to the dish

3. Add the stock, turmeric & salt, gently allowing it to simmer until all the stock has been absorbed by the lentils - this will take about 15-20 minutes

4. Remove from heat and stir in the herbs

5. Serve the lentil dish warm, on a bed of baby spinach leaves and garnish with lemon wedges and the fresh herbs

Enjoy!