Warm Lemony Lentil Salad
Dairy Free | Gluten Free | Institutional | Vegan

Warm Lemony Lentil Salad

Ingredients:

Warm Lemony Lentil Salad

  • 400 gr Pardina lentils
  • 2 tablespoons oil
  • 2 cloves garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon mustard (any kind you like)
  • 1/4 cup lemon juice
  • 1 teaspoon maple syrup
  • sea salt and black pepper
  • 1 bunch radishes (cut into quarters)
  • fresh herbs and greens of your choice : chives (parsley, coriander, mint)
  • You can also add extra legumes to this such as chickpeas (black beans, anything you like!)
  1. Drain and wash the lentils really well and set aside.

  2. Heat a large non stick pan and add the oil. Add the cumin powder

  3. Add the garlic and the lentils and stir to heat through gently, on a low to medium heat.
  4. Since the lentils are already cooked we don’t need to cook them for long, it’s just to infuse flavour into them.
  5. Add the mustard and mean juice and stir through.
  6. Turn off the heat and season.
  7. Add the maple syrup and stir through. Transfer to a bowl.
  8. Sautee the radishes now in the same pan.
  9. Transfer to the bowl with the lentils.
  10. Add the chopped herbs to the bowl and incorporate.
  11. Season to taste. Serve warm

By Anjalina Chugani

Main Course
Dairy Free, Gluten Free, Institutional, Vegan

Method:

Warm Lemony Lentil Salad

  • 400 gr Pardina lentils
  • 2 tablespoons oil
  • 2 cloves garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon mustard (any kind you like)
  • 1/4 cup lemon juice
  • 1 teaspoon maple syrup
  • sea salt and black pepper
  • 1 bunch radishes (cut into quarters)
  • fresh herbs and greens of your choice : chives (parsley, coriander, mint)
  • You can also add extra legumes to this such as chickpeas (black beans, anything you like!)
  1. Drain and wash the lentils really well and set aside.

  2. Heat a large non stick pan and add the oil. Add the cumin powder

  3. Add the garlic and the lentils and stir to heat through gently, on a low to medium heat.
  4. Since the lentils are already cooked we don’t need to cook them for long, it’s just to infuse flavour into them.
  5. Add the mustard and mean juice and stir through.
  6. Turn off the heat and season.
  7. Add the maple syrup and stir through. Transfer to a bowl.
  8. Sautee the radishes now in the same pan.
  9. Transfer to the bowl with the lentils.
  10. Add the chopped herbs to the bowl and incorporate.
  11. Season to taste. Serve warm

By Anjalina Chugani

Main Course
Dairy Free, Gluten Free, Institutional, Vegan

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