| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Tamara5 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Sesame oil |
| 2 |
md |
Onions; chopped |
| 4 |
|
Shallots; peeled and sliced |
| 2 |
|
Carrots; sliced |
| 1 |
ts |
Ground cardamom |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Chilli powder |
| 3 |
tb |
Sesame seeds |
| 3/4 |
c |
Brown lentils; picked over and |
|
|
; rinsed |
| 8 |
c |
Vegetable stock |
| 1 |
l |
Baby spinach leaves |
| 100 |
g |
Feta cheese; crumbled |
| 2 |
tb |
Fresh chopped dill |
|
|
Two limes; juice of |
| 10 |
|
Sundried tomatoes; drained of oil |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Oil |
INSTRUCTIONS
FOR THE SALAD
FOR THE DRESSING
First, make the dressing. Puree the sundried tomatoes, soy, vinegar and oil
until smooth.
Set aside.
Heat a wok or deep frypan with the sesame oil then add the chopped onions,
sliced shallots and carrots and toss until shiny. Add the cardamom, cumin,
chilli powder and sesame seeds and saut. over a high heat until the spices
are fragrant and the sesame seeds are toasted, about five minutes.
Add the lentils and stock and bring to the boil then simmer, uncovered for
about 20 minutes or until the lentils are tender and the liquid has been
absorbed.
In a separate bowl, toss the spinach leaves with the dressing until
thoroughly coated gently fold the spinach leaves into the lentil mixture.
Crumble the feta cheese over the top, scatter the dill over and drizzle
over the lime juice.
Converted by MC_Buster.
Per serving: 2160 Calories (kcal); 94g Total Fat; (38% calories from fat);
73g Protein; 267g Carbohydrate; 109mg Cholesterol; 15222mg Sodium Food
Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 19
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”