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Curried-brown-lentil-salad

This dish is very moreish, and is best served at room temperature. It also makes for a wonderful addition to fillet when served hot.

(serves 12)

You’ll need:

1 ½ cups brown lentils, rinsed and drained

1 large onion, sliced into strips

1 Tbsp mild curry powder

1 tsp turmeric

1 tsp cumin

1 tsp chilli flakes

1 pinch salt

1 pinch sugar

1 tsp ground ginger

150g tomato puree

130g tomato sauce

Grated raw baby marrow or cucumber.

Place lentils in a pot, cover with water, simmer for 30 minutes and drain. Sautè the onions in a little water in a pan. Combine the curry powder, turmeric, cumin, chilli flakes, salt, sugar and ginger in a mixing bowl and mix well. Once onions are cooked, add the curry mixture and cook on high heat, stirring constantly for 1minute. Stir in the tomato puree and sauce and reduce the heat. Simmer until thickened. Place the lentils in a bowl, add the curry onion mix and combine well. Leave to cool for a while. Once at room temperature, mix in the baby marrow or cucumber,

Recipe and photograph : Lesley Scott

 

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