Australian Natural Health – June-July 2017

64 | AUSTRALIAN NATURAL HEALTH naturalhealthmag.com.au

Lentil nourish platter

SERVES 4

INGREDIENTS

1 cup dried green lentils, soaked

for 8–10 hours

1 ½ tsp ground cumin

½ tsp hot paprika

½ tsp Himalayan salt, or to taste

¼ tsp freshly cracked black pepper

1 cup quinoa, rinsed

1 ½ cups vegetable stock

1–2 tbsp olive oil

1 large brown onion, thinly sliced

2 Lebanese (short) cucumbers,

cut into ribbons using a

mandoline or vegetable peeler

1 fennel bulb, thinly sliced

1 cup cherry tomatoes, halved

1 cup mixed salad leaves

handful dill sprigs

½ cup finely chopped mint

½ cup finely chopped flat-leaf

parsley

1 generous tbsp vegan nut-free

garlic dip

FOR THE DRESSING

¼ cup extra-virgin olive oil

juice of 1 lemon

1 garlic clove, crushed

½–1 tsp sumac

¼ tsp Himalayan salt

⅛ tsp freshly cracked black pepper

METHOD

Rinse the lentils and place in

a saucepan with 2 cups water.

Bring to the boil. Stir in the

cumin, paprika, salt and pepper,

then reduce the heat, cover and

simmer for 10–25 minutes, or until

the lentils are just tender.

Meanwhile, place the quinoa and

stock in a saucepan and bring

to the boil. Cover with lid and

simmer for 10 minutes, or until

cooked.

Heat the olive oil in a frying

pan over medium heat. Add the

onion and cook, stirring often,

for about 5 minutes. Reduce

the heat to low and cook for a

further 5 minutes, or until the

onion is caramelised, stirring

regularly so it doesn’t burn.

Remove from the heat.

In a small bowl, combine the

dressing ingredients.

Arrange the quinoa, lentils

and caramelised onion in small

mounds on a platter. Add the

cucumber, fennel, tomatoes and

mixed leaves. Top with the dill,

mint and parsley. Drizzle with the

dressing and serve immediately,

with the garlic dip.