Spring Lentil Salad
Ingredients
- 1 cup french lentils, cooked and cooled (or precooked pack)
- 1/3 cup unsweetened shredded coconut, soaked for 10 mins
- 2 large carrots, shredded
- 1/2 large cucumber, diced
- 1 large tomato, diced
- a few mint leaves, chopped
- a few coriander leaves, chopped
- 2 tbsp olive oil
- 1/2 tsp coriander powder
- 1/2 tsp cumin seeds
- juice of 1/2 - 1 lemon
Preparation
In a large mixing bowl, add the lentils, coconut, carrots, cucumber, tomato, mint, and cilantro
Mix to combine
Bring the oil up to a medium - high heat in a stove top pan
Add the coriander, cumin, and hing to the pan and heat for about 30 seconds
The oil should be hot enough that the spices bubble and spatter a little bit in the pan
You just want to activate the spices and they don't need to cook for very long, just until the cumin seeds brown a little
Remove the pan from heat
Let cool for a minute or so and add the oil and spices, lemon juice, and salt and pepper into the chopped veggies
Stir to combine and adjust taste as needed
