Salad Of Lentils And Coriander Recipes

SALAD OF LENTILS AND CORIANDER

Steps:

• Toast the pine nuts.
• Slice the spring onion finely.
• Rinse and chop the gherkins finely.
• Rinse lentils and cook in plenty of water until "al dente" (15-20 mins).
• Drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water).
• Mix with the other ingredients and season to taste.

LENTIL SALAD WITH SESAME SEEDS AND CORIANDER

Steps:

• Cook lentils separately, uncovered in small saucepans of boiling water until just tender; drain.
• Combine lentils in large bowl with seeds, capsicum, onion, coriander and spinach; toss gently with combined remaining ingredients.
• Can serve with basmati rice as a meal.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.