Lentil salad, cumin and yogurt dressing
Creative | Vegan

Lentil salad, cumin and yogurt dressing  

Ingredients:

Lentil salad, cumin and yogurt dressing

  • 1 handful of spinach
  • 2 tablespoons coral lentils
  • 1 carrot
  • ½ teaspoon cumin
  • 1 dessert spoon olive oil
  • 2 tablespoons of natural yogurt
  • 1 tablespoon sunflower seeds
  • Juice of half a lemon
  • Salt
  • Black pepper
  1. Preheat the oven to 180C.
  2. Slice the carrot diagonally and place on a baking tray with the olive oil, cumin and a pinch of salt. Stir well and bake in the oven for 25 min.
  3. Meanwhile, cook the lentils in boiling water for 5 minutes. Drain and let them cool.
  4. In a bowl place the spinach, lentils, carrot slices and sunflower seeds. Stir well.
  5. Mix together in a jar the yogurt, salt, pepper, and lemon dressing. Pour over the salad and serve immediately.

By Mafalda Almeida

Method:

Lentil salad, cumin and yogurt dressing

  • 1 handful of spinach
  • 2 tablespoons coral lentils
  • 1 carrot
  • ½ teaspoon cumin
  • 1 dessert spoon olive oil
  • 2 tablespoons of natural yogurt
  • 1 tablespoon sunflower seeds
  • Juice of half a lemon
  • Salt
  • Black pepper
  1. Preheat the oven to 180C.
  2. Slice the carrot diagonally and place on a baking tray with the olive oil, cumin and a pinch of salt. Stir well and bake in the oven for 25 min.
  3. Meanwhile, cook the lentils in boiling water for 5 minutes. Drain and let them cool.
  4. In a bowl place the spinach, lentils, carrot slices and sunflower seeds. Stir well.
  5. Mix together in a jar the yogurt, salt, pepper, and lemon dressing. Pour over the salad and serve immediately.

By Mafalda Almeida

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