Braised Lentil, Red Onion& Spinach Salad


Braised Lentil, Red Onion& Spinach Salad
Servings: 4


2 cups cooked brown lentils
1 Tb olive oil
1 red capsicum – sliced thinly
1 red onion – sliced thinly
2 Tb red wine vinegar
¼ cups pine nuts
¼ cup currants
2 cups baby spinach leaves

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100845


Egypt - Cairo


Cook the lentils in salted water until almost tender (use twice amount of water as lentils, add more as they cook if required). Drain.

In a pan, saute the capsicums and onions for 4-5 minutes. Add a splash of vinegar and cover. Once the vegetables have softened remove from the heat.

Add the pine nuts, currants, lentils and spinach and serve either hot, warm or room temperature. 


Side Dishes
World Kitchen Series 4

Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In