Kachumber Salad with Lentils
Ingredients
- 250 g cucumber, diced
- 300 g tomato, deseeded and diced
- 1/2 small red onion, finely chopped
- 2 tsp ground cumin
- 10 g chopped fresh mint
- 30 g chopped fresh coriander
- 250 g pack beluga lentils
- 3 tbsp extra virgin olive oil
- 1/2 medium lemon, juice and zest
- salt to taste
Preparation
Dice the cucumber, deseeded tomatoes, and red onion. Aim for similar-sized pieces.
Chop the fresh mint and coriander using a Mezzaluna or sharp knife.
In a large bowl, combine the cooked lentils, chopped vegetables, ground cumin, fresh mint, and coriander.
Drizzle with olive oil and fresh lemon juice. Season with salt to taste.
Toss everything gently to combine and serve immediately.
Tips
Beluga lentils are great at absorbing flavors due to their firm texture, making them perfect for salads, veggie burgers, or lentil bolognese.
This Kachumber salad pairs well with weekend curries, onion bhajis, minty yogurt sauce, or green tikka marinated chicken.
