Mediterranean Lentils

Name: Mediterranean Lentils
Yield: Serves 8
Ingredients: 5 tsp ground cumin; 4 tsp ground coriander; ½ cup olive oil; ¼ cup lemon juice; salt and black pepper; salt and black pepper; 2 medium butter or gem lettuce; 2 medium butter or gem lettuce; 3 cups brown lentils; 2 cucumbers, coarsely chopped; 5 celery sticks, coarsely chopped; 2 small red onions, quite finely diced; 6 medium tomatoes, coarsely chopped; 4 tsp paprika

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

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 brown lentils
2 cucumbers, coarsely chopped
5 celery sticks, coarsely chopped<

Gluten-free
Vegan
Mediterranean

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.