Lentil, cu­cum­ber and mush­room salad

The Irish Times Magazine - - FOOD -

Lentils are such a fan­tas­tic food source, and this is an in­ter­est­ing way to have them. This recipe is good hot or cold and so is ideal for lunch at work or din­ner in the evening. I find lentils are good for my blood sug­ars and en­ergy lev­els. In­gre­di­ents 1 cup puy lentils 12 chestnut mush­rooms, thinly sliced 1 cu­cum­ber, thinly sliced Dress­ing 4tbs olive oil 4tbs le­mon juice 1tsp salt 1tsp curry pow­der 2tsp tamari ( a thick, less salty soy sauce) 2tbs cider vine­gar Method 1. Boil the lentils for 15- 25 min­utes or un­til just soft, then drain. 2. In the mean­time, make the dress­ing by blend­ing the olive oil, le­mon juice, salt, curry pow­der, tamari and vine­gar. 3. Next, mix the cu­cum­ber and mush­rooms in a bowl along with the lentils and add in the dress­ing and mix well.

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