Lentil and Oats Salad

Go meat-free today with this healthy alternative that’s rich in fiber and low in fat.

INGREDIENTS

Yellow Lentils

1/4 cup yellow lentils (soaked in water for 2 hrs)

Water

3 cups water

Cumin Seeds

1 teaspoon cumin seeds

Tomato

2 medium tomato (cut into small cubes)

Celery

2 stalks celery (finely sliced)

Green Capsicum

1/4 medium green capsicum (cut into small cubes)

Onion

40g onions

Avocado

1 small onion (cut into small cubes)

Pepper

1 small avocado (cut into small cubes)

Coriander

30g coriander leaves

DRESSING

Instant Oatmeal

1/4 cup Captain Instant Oatmeal, toasted

Coriander Powder

1/2 teaspoon coriander powder

Chili Powder

1/2 teaspoon chili powder

Tumeric Powder

1/2 turmeric powder

Garlic

3 cloves garlic (finely crushed)

Vinegar

1/4 cup vinegar

Oil

2 tbsps vegetable oil

METHODS

  1. Place lentil, water & cumin seeds in a saucepan and bring to boil. Reduce heat and simmer for 20 minutes or until lentils are tender. Drain and allow to cool.
  2. In a large bowl place cold lentils, tomatoes, celery, green and red capsicum, onion and avocado.
  3. Add in ground black pepper and coriander leaves. Mix well and keep in the refrigerator for 1⁄2 hour.
  4. To make the dressing, in a screw top bottle, combine coriander powder, chili powder, turmeric powder, garlic, vinegar and oil. Mix well and refrigerate for 1⁄2 hour.
  5. To serve, add the dressing to the lentil salad and mix well. Sprinkle the toasted oats and stir quickly and serve.

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