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Layered Lentil, Vegetable and Hummus Salad
- Serves
2
- Difficulty
Easy
Published 2016
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 20
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
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