Recipe

Fusion Lentils

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Fusion Lentils

Fresh lentil salad with carrots, spring onions and cucumber, served with a cashew nut dressing.




Ingredients to serve 2

  • ½ x cucumber
  • ¾ cup x lentils – rinse
  • 2¼ cups x boiling water (for the lentils)
  • 2 x spring onions – slice thinly at an angle
  • 2 x carrots – peel & dice (½ cm)
  • ½ x chilli (optional) – deseed & slice thinly
  • ½ tsp x mustard seeds
  • ½ tsp x cumin seeds
  • 2 tbsp x yoghurt
  • ½ tbsp x chutney
  • ½ tbsp x cashew nut butter
  • ¼ tsp x turmeric
  • 3g x fresh coriander – remove leaves, discard stalks
  • ½ x lemon – cut into wedges
  • 20g x cashew nuts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x cucumber
  • 1½ cups x lentils – rinse
  • 4½ cups x boiling water (for the lentils)
  • 4 x spring onions – slice thinly at an angle
  • 4 x carrots – peel & dice (½ cm)
  • 1 x chilli (optional) – deseed & slice thinly
  • 1 tsp x mustard seeds
  • 1 tsp x cumin seeds
  • 4 tbsp x yoghurt
  • 1 tbsp x chutney
  • 1 tbsp x cashew nut butter
  • ½ tsp x turmeric
  • 5g x fresh coriander – remove leaves, discard stalks
  • 1 x lemon – cut into wedges
  • 40g x cashew nuts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Step 3

Lentils: Place a pot on medium-high heat and add boiling water (see quantity above, no salt). Add the lentils with mustard seeds and cumin seeds and boil gently for 15-20 minutes until tender. Drain and rinse under cold water.

Step 4

Salad: Mix together the spring onions, cucumber, carrots and add chilli if you like a little spice. Add the lentils and mix through. Dress with a drizzle of olive oil and season with salt and pepper.

Step 5

Dressing: Mix together yoghurt, chutney, cashew nut butter, coriander and turmeric. Add a squeeze of lemon juice, a splash of water to loosen and mix well.

Step 6

Serve the lentil salad topped with a dollop of the dressing and a sprinkle of cashew nuts.