Easy lentil salad

Friday - - Good Food -

Prep time 2-3 hours Cook­ing time 25 mins Serves 4 400g mix of green whole mung beans and split mung lentils, soaked for 2-3 hours 2 shal­lots, chopped 1 cup halved seed­less green grapes 1 cup halved seed­less red grapes 1 cu­cum­ber, peeled, seeded and diced 1 red pep­per, seeded and diced 1/2 cup coarsely chopped skinned and toasted hazel­nuts 2 tsp le­mon zest FOR VINAI­GRETTE 1/3 cup fresh le­mon juice 1/3 cup ex­tra-vir­gin olive oil 1 Bring a large pan of salted wa­ter to a boil over high heat. Add all the lentils and cook un­til ten­der, stir­ring oc­ca­sion­ally, about 18-20 min­utes. Drain and al­low to cool for 5 min­utes. 2 Place lentils and re­main­ing in­gre­di­ents in a large salad bowl. 3 To pre­pare the vinai­grette, pour the le­mon juice in a small bowl. Slowly add oil, whisk­ing con­stantly, un­til com­bined. Sea­son with salt and pep­per, pour the vinai­grette over the salad and toss well.

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