Recipe from Autumn 2021 issue of True Natural Health

Provided By Emma Roche – Founder of


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.


Serves 4