Egypt - Braised Lentil, Red Onion & Spinach Salad
1 red capsicum,
1 red onion,
red wine vinegar
¼ cup pine nuts
¼ cup currants
2 cups cooked
brown lentils, drained and rinsed
2 cups baby
In a pan, heat
the olive oil and sauté the capsicums and onions for 4-5 minutes. Add a splash
of vinegar and cover. Once the vegetables have softened remove from the heat.
Add the pine nuts, currants, lentils and spinach and serve either hot, warm or
at room temperature.
Download all the recipes from Episode Four here