Ian Lai
urban agriculture consulting
 
                   
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Curried Lentil Salad

  • 1 cup French lentils cooked
  • 1 cup green lentils cooked
  • 1 cup black lentils cooked
  • 500mL sour cream
  • ½ cup Korma sauce
  • 1 cup chopped Italian parsley
  • 1 cup stewed onions
 

Cook lentils separately in plenty of salted water as you would pasta

Drain lentils and cool

Combine lentils, parsley and onions

Add sour cream and Korma sauce

Season to taste

Serve warm as a side salad or as a filling in a wrap

 

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