Red Lentil Salad
A community recipe by musicalcookNot tested or verified by Nigella.com
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Bring the broth to a boil, and add the lentils, cover and cook at low heat for about 6 minutes. Cut the onion into very thin strips,and add to the hot lentils. Add the vinegar, the creme fraiche and oil and mix well. Season with salt, pepper and cumin, cover and cool in the fridge. Melt butter in a small pan and roast the almonds until they begin to colour. Sprinkle over the cooled salad.
Bring the broth to a boil, and add the lentils, cover and cook at low heat for about 6 minutes. Cut the onion into very thin strips,and add to the hot lentils. Add the vinegar, the creme fraiche and oil and mix well. Season with salt, pepper and cumin, cover and cool in the fridge. Melt butter in a small pan and roast the almonds until they begin to colour. Sprinkle over the cooled salad.
Introduction
A simple starter, combinable with many things
A simple starter, combinable with many things
Ingredients
Serves: 2
Metric
Cups
- 200 millilitres chicken stock
- 60 grams red lentils
- 1 spring onion
- 1 tablespoon vinegar
- 2 teaspoons creme fraiche
- 2 tablespoons olive oil (or nut or rapeseed oil)
- salt
- black pepper
- cumin
- 2 tablespoons almonds (slivered)
- 7 fluid ounces chicken broth
- 2⅛ ounces red lentils
- 1 scallion
- 1 tablespoon vinegar
- 2 teaspoons creme fraiche
- 2 tablespoons olive oil (or nut or rapeseed oil)
- salt
- black pepper
- cumin
- 2 tablespoons almonds (slivered)
Method
Red Lentil Salad is a community recipe submitted by musicalcook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve with fried chicken strips, or fish, or prawns, or cold smoked trout fillets
Serve with fried chicken strips, or fish, or prawns, or cold smoked trout fillets
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