Core recipe
Serves 4
100g red
lentils
2 shallots,
peeled and chopped
1 garlic
clove, peeled and crushed
1 tsp chopped
fresh root ginger
2
tsp vegetable bouillon powder
100g fresh
mixed salad leaves, including rocket and/or baby spinach leaves
2 tbsp chopped
fresh coriander or mint
4 lime wedges
Rinse and
drain the lentils and place in a medium-sized saucepan. Add the shallots,
garlic, root ginger and bouillon powder and cover in cold water. Bring to the
boil, then lower the heat and simmer for 10-15 minutes, or until tender. Stir
occasionally. Remove from the heat and drain away the excess water.
Divide the
salad leaves between serving plates and pile the red lentils on top. Garnish
with the coriander or mint and lime wedges (for squeezing) and serve.
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