Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1/3 cup currants
- 2 carrots, diced
- 1 cup coriander sprigs
- 1 cup mint leaves, finely shredded
- 1 red onion, sliced
- 1 orange, rind grated
- 3teaspoons moroccan seasoning
- 3/4 cup cashews, dry roasted
- 1/4 cup olive oil
- 1/2 crusty baguette
- 2 cup green lentils
- 1/3 cup orange juice
Method
Step 1 of 4
Using only half a baguette, slice the remaining into 2cm wide slices. Brush with olive oil and bake for 10-15 minutes until crisp.
Step 2 of 4
Cook lentils in 8 cups of boiling water for 20 minutes. Add carrots and cook for a further 10 minutes. Drain and rinse.
Step 3 of 4
Add red onion, roasted cashews, currants, mint leaves, coriander sprigs and the grated rind of 1 orange. Toss to combine.
Step 4 of 4
Whisk olive oil, orange juice and Moroccan seasoning together in a jug. Add to salad and serve with bread.
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