Warm salad of spiced red lentils and cauliflower
Photo: Jennifer Soo
Scatter this salad with pomengranate for a striking colour contrast.
- 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
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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