Lentil Salad

My daughter rang me today asking me for the recipe of a lentil salad that I made for her birthday buffet. It is full of flavour, has great texture and lasts 4 or 5 days in the fridge. She wants to take it on a picnic. This  salad is good one to make in the winter when there is not much fresh produce around in the garden. However, we like this lentil salad in the summer as well. It is filling and full of protein.

Ingredients and Method

In a large bowl put 2 cans of drained lentils. Add a third of a cup of red, diced pepper. To that add half a cup of red diced onion. Dice an apple and add that. Grate over the zest of a lemon and squeeze in the juice.

Add a quarter of a cup of cranberries. A 1/4 cup of fresh, chopped mint and a 1/4 cup of corriander should be added next. Add 3 tbsp of red wine vinegar, or ACV. Also add a tbsp of honey. A drizzle of olive oil, and a tsp each of curry powder, cinnamon and cumin powder are add3d for flavour. Lastly add a good pinch or two of salt.

Mix this all together well to incorporate the flavours. We used green lentils as they were 30p each at The Company shop. I guess that you could soak, cook,  and drain some dried lentils. Mine was stored in a glass container with a lid, in the fridge. It makes quite a lot and so is good for taking for packed lunches to fill you up. I don’t usually make recipes with lots of ingredients in them but these are all things that I have in. It also provides food for a number of days. I am thinking of making it Mexican next time with different spices and sweet corn and chilli added.