Lentil & Rice Salad
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
This lentil dish is vegan, seasonal and gluten free. Because you are only using onions and chives as 'vegetables', you can eat this seasonally from March right until the end of October.
Cook the green lentils for around 40 minutes or until soft. Also cook the rice for around 40 minutes in a separate pan.
Heat the olive oil and fry the onion and garlic for around 10 minutes on a medium to low heat. Add the spices and heat through for another 2 minutes.
Mix together the lentils, rice, onions and chives.
Serve with (homemade) chutney for extra vitamins!
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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