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Photo: Jennifer Soo

Scatter this salad with pomengranate for a striking colour contrast.

Ingredients

  • 200g split red lentils
  • 2 tbsp vegetable oil
  • 1/2 cauliflower, cut into small pieces
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 1 small green chilli, chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp fenugreek seeds
  • salt flakes
  • 1/2 cup chopped coriander
  • 1/2 cup Greek natural yoghurt
  • 1 pomegranate, seeds removed

Method

Wash lentils under cold running water, then cover with 400ml water and soak for 30 minutes.

Heat oil in a large saucepan over a medium-high heat, add cauliflower, onion and garlic, and cook for 1-2 minutes or until golden.

Add chilli, ground cumin and ginger and fenugreek seeds. Continue to cook for a couple of minutes, then add lentils and soaking water and simmer over a medium heat for 30 minutes until lentils are soft and all liquid is absorbed.

Season with salt and add coriander. Serve warm in bowls, drizzle with yoghurt and pomegranate seeds.

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