Layered Lentil, Vegetable and Hummus Salad

Name: Layered Lentil, Vegetable and Hummus Salad
Ingredients: salt and cayenne pepper; a large pinch of ground cumin; 1 small cooked beetroot (beet), coarsely grated; salt and cayenne pepper; ½ Little Gem (Bibb) lettuce, shredded; 1 tomato, diced; 5 cm/2 in piece cucumber, diced; 1 small carrot, coarsely grated; 20 ml/4 tbsp olive oil; 225 g/8 oz/1 cup green lentils; 2.5 ml/½ tsp tomato purée (paste); 10 ml/4 tsp red wine vinegar; ½ yellow (bell) pepper, seeded and diced; 200 g/7 oz/scant 1 cup hummus; 10 ml/2 tsp pumpkin seeds; 10 ml/2 tsp sunflower seeds

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Layered salads in a screw-top jar is the trendy way to take a healthy lunch to work. This one starts with a bed of green lentils at the bottom, then works its way up through pretty layers of diced, shredded and grated vegetables, finishing with a layer of hummus topped with pumpkin and sunflower seeds.

Ingredients

225 g/8 oz/1 cup green lentils
20

Lunch
Vegan
Gluten-free

Method

Put the lentils in a pan with plenty of water and bring it to the boil. Reduce the heat and simmer for about 25 minutes, until the lentils are tender but still retain a bite to them.
Rinse and drain the lentils, then spoon them into the base of two 450–600ml/¾’1 pint glass jars.
Mix the oil, vinegar, tomato purée and cumin together in a bowl, then season