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RED
LENTIL SALAD
Lentils
can be used warm, or leave to cool before
assembling salad.
1
1/2 cups red lentils
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 green onions, sliced finely
1 clove garlic, crushed
1/4 cup lime juice
1/4 cup seasoned rice vinegar
1/4 cup chopped fresh coriander leaves
Cover
lentils with water in medium pan, bring
to boil, then simmer, covered, about 10
minutes or until lentils are just tender;
drain.
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Heat
small pan, cook seeds and ground coriander, stirring,
until fragrant.
Combine
lentils with onion, garlic, spices, lime juice,
vinegar and fresh coriander in large bowl; mix
well.
Serves
4.
[Low-Fat
Meals in Minutes, The
Australian Women's Weekly Cookbooks]
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