Spiced lentil and spinach salad recipe
In partnership with Diabetes UK
Expect big things from this lentil and spinach salad, with all the flavours hitting the right notes. Sweet, citrussy oranges are the perfect partner to the smoky cumin vinaigrette. Plate it up and serve it as a satisfying lunch, or even a light dinner.
See method- Serves 4
- 20 mins to prepare
- 367 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1½ tsp cumin seeds
- 2 large oranges
- 2½ tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- pinch of crushed chillies (optional)
- 2 x 400g tins green lentils, drained
- 10g fresh flat-leaf parsley, chopped
- 125g baby spinach
- 30g walnut halves, roughly chopped
- 100g soft dried apricots, sliced
- 75g reduced-fat salad cheese, crumbled
Each serving contains
- Energy
- 1535kJ 367.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 17g
of the Reference intake
Carbohydrate 34.5gProtein 13.9gFibre 2.6g
Method
- Dry-fry the cumin seeds in a small frying pan over a medium heat for 1-2 mins, shaking the pan, until fragrant and a shade darker. Roughly crush with a pestle or the base of a sturdy jar.
- Slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds, reserving about 3 tbsp juice from the chopping board in a bowl. Whisk the oil and vinegar into the juice along with the crushed cumin seeds and chillies, if using. Season to taste.
- Mix the lentils and parsley with the baby spinach, walnut halves, orange slices and the sliced apricot. Toss with the dressing, transfer to a serving dish and scatter with the salad cheese.
- See more Spring salad recipes
