Braised Lentil, Red Onion& Spinach Salad
Servings: 4
Ingredients
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
Description
Egypt - Cairo
Method
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.
Categories
Side Dishes
Vegetarian
World Kitchen Series 4
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