World Cuisine

Warm Garlicky Lentil Salad

cook 30 mins
  • 3 tablespoons olive or argan oil
  • 1 red onion, finely chopped
  • 1 teaspoon sugar
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 175 g (6 oz) brown or green lentils, rinsed, picked over and drained
  • about 850 ml (1 1/2 pints) water
  • 3–4 garlic cloves, finely sliced
  • 1 tablespoon brown mustard seeds
  • juice of 1 lemon
  • small bunch of coriander, finely chopped
  • salt and pepper
  • lemon wedges, to serve
  • Heat 2 tablespoons of the oil in a large, heavy-based saucepan, stir in the onion and sugar and cook for 2–3 minutes until just beginning to colour. Stir in the ground spices, then add the lentils. Pour in the measurement water and stir well.
  • Bring to the boil, reduce the heat and simmer for 20 minutes, or until the lentils are tender and all the liquid has been absorbed. Tip the lentils into a shallow serving bowl.
  • Heat the remaining oil in a frying pan, stir in the garlic and mustard seeds and cook for 2–3 minutes until they begin to colour.
  • Add to the lentils with the lemon juice and most of the chopped coriander. Season well and toss until well mixed. Scatter over the remaining coriander and serve warm with lemon wedges to squeeze over.
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