3 tbsp + 2 tsp
olive oil, divided
garlic cloves, minced
flaked sea salt
cooked green lentils
large red onion, cut into 8 to 10 wedges, keeping root end intact
cocktail tomatoes, cut into wedges
small English cucumber, seeded and diced, (1 cup)
packed baby spinach
toasted walnut halves, chopped
mint leaves, chopped
- TOAST cumin seeds in a frying pan over medium-low, stirring often until fragrant, 1 to 2 min. Transfer to a mortar and pestle and coarsely grind. Whisk 3 tbsp of the oil, lemon juice, honey, garlic, cumin seeds, salt and pepper in a small bowl. Toss 2 tbsp of dressing with lentils in a large bowl and set aside.
- HEAT remaining 2 tsp oil in same frying pan over medium. Add onion and cook until lightly charred, about 8 min. Let cool.
- ADD onion, tomatoes, cucumber, spinach, walnuts and remaining dressing to lentils and arrange on a platter. Garnish with mint and feta. Kitchen Tip: To make 1 cup cooked lentils, boil ½ cup dry lentils in 2 cups water in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until just tender, about 25 min. Drain and let cool.
Protein 7 g
Carbohydrates 16 g
Fat 17 g
Fibre 3 g
Sodium 196 mg
Excellent source of folate
Easiest way to halve cherry tomatoes