Recipe from Autumn 2021 issue of True Natural Health
Provided By Emma Roche – Founder of PlantPlate.com
Cooked lentils serve as the base for this Middle-Eastern inspired salad. You can cook your own or use 2 x 400 gm cans of brown lentils, drained and rinsed well.
¼ cup pitted dates, finely chopped
3 cups cooked brown lentils
200 gm carrots, peeled and finely diced
1 clove garlic, peeled and minced
1 tsp ground cumin
1 tsp ground coriander seeds
¼ tsp chilli powder (optional)
Zest of ½ lemon
80 gm baby spinach
½ cup (handful) chopped fresh parsley
Juice 1 small lemon
1½ Tbsp red wine vinegar
1 Tbsp tahini
Sea salt (optional) and black pepper to taste
Place the chopped dates in a small heat-proof bowl. Cover with boiling water and set aside.
In a large bowl, combine the lentils, diced carrots, garlic, cumin, coriander seed, chilli powder (if using) lemon zest, spinach and parsley. Toss gently to combine.
Drain the dates, but reserve 2 Tbsp of the soaking liquid to use in the dressing.
In a small bowl, whisk the soaking liquid with the lemon juice, red wine vinegar and tahini. Add this to the lentil mix, along with the pre-soaked dates. Mix well, season with a small amount of salt and black pepper to taste. Serve immediately or refrigerate until ready to serve.