Egypt - Braised Lentil, Red Onion & Spinach Salad


Serves 4

< 1 tablespoon olive oil
1 red capsicum, sliced thinly
1 red onion, sliced thinly
2 tablespoons red wine vinegar
¼ cup pine nuts
¼ cup currants
2 cups cooked brown lentils, drained and rinsed
2 cups baby spinach leaves


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.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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