Red lentil and coriander salad

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Serves: 6

By crckiwi



  • 1 pinch salt and pepper (to taste)

  • 2 tbsp olive oil

  • 500ml vegetable stock

  • 1 red onion halved and slice

  • 2 tsp cumin seeds

  • 2 handfuls red lentils

  • 2 tbsp fresh lemon juice

  • 1 clove garlic

  • 1 handful coriander coarsely chopped

  • 1 handful currants


  1. Heat the olive oil in a medium frying pan over a medium heat.
  2. Add the coriander roots, cumin seeds and onion. Cook stirring occasionally for 1-2 minutes until onions go soft.
  3. Add red lentils and stir until well coated in spices.
  4. Add lemon juice and continue to cook over a mediums heat until it evaporates.
  5. Add about half the stock and simmer uncovered stirring occasionally for 5 minutes or until dry.
  6. Add the remaining stock and the currents and simmer uncovered for another 5-6 minutes or until all the liquid is absorbed.
  7. Remove from the pan from the heat and cover with a tea towel and then a lid and stand for 8 minutes.
  8. Remove the lid and tea towel and add the garlic and coriander leaves. Season with salt and pepper and stir to distribute evenly.

Handy Hint

Great salad for summer BBQ's

Additional Information

  • Salad

  • pulses

  • Side

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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