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Mediterranean Lentils
- Serves
8
- Difficulty
Easy
By Karen Dudley
Published 2012
At The Kitchen we have found that we prefer to offer salads that do not contain meat. It opens our options. It seems that many, like me, enjoy meat as an accompaniment to my salad. This salad can stand alone with any leftover lamb. I just love these deeply Mediterranean flavours. Use the leaves to scoop up the salad.
Ingredients
3 cups 2 5
Method
Boil the lentils in plenty of water until just done, about 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
Gently toss all the ingredients in a large bowl with all the spices, olive oil and lemon juice.
Serve on a platter spooned over or in the lettuce leaves.
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