I tend to get a bit bored with lunches when I’m at work. I either spend a fortune on M&S salads or end up with a dull homemade sandwich prepared in a hurry as an afterthought when I’ve finished the kids’ pack-ups.
This lentil salad is fairly substantial and also quick enough to throw together in the morning, making me feel rather self-righteous with my quick, easy, cheap and nutritious lunch.
- 100g red lentils, rinsed
- 1 x banana shallot, finely chopped
- 1 x garlic clove, crushed
- Small piece of fresh ginger, roughly 1cm, peeled and grated
- 1 x tsp veg bouillon powder
- 1 x tsp cumin
- 1 x tsp garam masala
- 1 x tsp mustard seeds
- Half a carrot, grated.
- Rocket leaves
- Sesame seeds
- Squeeze of lemon juice
Cover the lentils in cold water and add the shallot, garlic, ginger, bouillon powder and spices, bring to the boil and simmer for 5 minutes. Drain and leave to cool.
Grate the carrot and mix in with the cooked lentils. Pile on top of the rockets leaves, sprinkle with sesame seeds and chives and serve with a squeeze of lemon. (I also added a few sliced beans from last night’s meal.)