An explosion of color and flavor with our delicious Coral Lentil Salad with colorful vegetables. Coral lentils, rich in essential nutrients, are enhanced by a touch of crunchy vegetables and generously seasoned.
Ingredients for 4 people :
- 200 g of Quick-cook” coral lentils 8 minutes
- 230 g corn
- 1/2 red onion
- 1 broccoli (broccoli florets)
- 1 carrot
- 50 g sunflower seeds
- 60 g walnut kernels
- A dozen dried apricots
- 1 teaspoon mustard
- 2 tablespoons vinegar
- 6 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper
The Recipe
- Start by cooking your coral lentils in a pan of boiling water for no more than 8 minutes.
- Roast the sunflower seeds to bring out the flavours in a large frying pan over high heat for a few moments.
- Crush the walnuts and cut the dried apricots into small pieces. Peel the carrot and dice finely. Cut the raw broccoli florets into small pieces. Finely chop the quartered red onion.
- For the vinaigrette, mix the mustard with the vinegar of your choice, olive oil, garlic semolina, salt and pepper. Adjust the seasoning to taste.
- Mix the coral lentils with your vegetables and vinaigrette in a salad bowl. All set!
8-minute “quick-cooking” coral lentils
- Coral lentils are distinguished by their attractive orange color.
- A mild, slightly sweet taste
- Quick cooking in 8-9 minutes
- In purée, soup or dahl
