Halima's Somali lentil salad
serves
10
“This dish really reminds me of my grandma, who loved this salad, and she taught me how to cook.” Recipe by Halima from Free to Feed.
Ingredients (10)
- 500g dried Puy (French-style) lentils
- 1 each medium green, yellow and red capsicum
- 4 tomatoes
- 1 baby cos lettuce
- 1 bunch coriander, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked and torn
Dressing
- 100ml extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 1 tbs white wine vinegar
- 3 tsp sea salt flakes
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Wash and drain the lentils, then place in a large saucepan and cover with cold water. Bring to the boil over high heat, then reduce to medium and simmer for about 20-25 minutes until just tender. Drain and transfer to a large mixing bowl and set aside to cool to room temperature.
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2.Chop capsicum and slice tomato and place on top of lentils. Pull apart cos, leaving small inner leaves whole and tearing the larger outer leaves into pieces. Place on top of the capsicum, then add the coriander and parsley (see note).
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3.For the dressing, place all ingredients in a medium bowl and whisk to combine, then season to taste with salt flakes and freshly ground black pepper. Just before serving, toss vegetables and lentils to combine, whisk salad dressing until well combined and pour over the salad. Mix to combine thoroughly. Serve.
Recipe Notes
You can prepare this salad a day in advance: once the vegetables and herbs are layered over the cooked lentils, cover with slightly damp paper towel, then wrap in plastic wrap and chill overnight. The dressing can also be made ahead and stored in a glass jar. Just shake well before pouring over the salad.
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