Warm Lentil and Almond Salad

Preparation Time: 20 minutes Cooking Time: 55 minutes Serves: 6

The tradition at Purim is to eat seeds, nuts and pulses. The story behind this connected with Queen Esther who was living in the King’s Palace in Persia. As a Jewess she was forbidden from eating the non-kosher Royal banquets and so lived frugally on a diet of seeds, nuts and pulses. To honour this early story of our vegetarian ancestor, I have devised a delicious salad fit for a Queen!

These tiny lentils have a distinctive nutty flavour and texture and keep their shape and colour during cooking.

Ingredients

• 2 tablespoons – olive oil
• 1 leek – trimmed and diced
• 2 sweet potatoes – peeled and diced
• 3 carrots – peeled and diced
• 1 cup green lentils
• 2 inch piece fresh ginger – peeled and grated
• 2 cups vegetable stock
• 3 oranges – peeled and cut into segments
• 2 cups spinach leaves
• Salt and freshly ground black pepper – to taste
• 1 tablespoon vegetable oil

Garnish

• 2 tablespoons whole almonds – toasted
• Sea salt and freshly ground black pepper
• 1 teaspoon dried coriander

Method

1) Heat the olive oil in a large skillet.
2) Sauté the leek, sweet potatoes, carrots and ginger together for 10 minutes.
3) Stir in the lentils and add the hot vegetable stock. Cover and leave to simmer for 40 minutes.
4) When the lentils are completely cooked, stir in the spinach leaves and orange segments and remove from the heat.
5) Toast the almonds in a separate pan with 1 tablespoon vegetable oil. Season with sea salt, freshly ground black pepper and dried coriander.

To serve the stylish way:

Sprinkle the toasted almonds on top of the warm salad.

For more information about my recipes or to book onto the latest cookery school call 0845 108 22 68 or click into www.jewishcookery.com.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com