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Lentil Kidney Bean Salad

Preparation and Cooking Time: 55 minutes
Serves:  6

You will need:

Lamb Brand Red Lentils 200g

Lamb Brand Yellow Lentils 200g

Lamb Brand Red Kidney Beans 125g

Lamb Brand Cumin Seeds 1tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Vegetable Stock 2 litres

Tomatoes 2, diced

Celery 2 stalks, sliced

Red Onion 1 small, finely chopped

Avocado 1 small, chopped

Green Bell Pepper ½ small, diced

Red Bell Pepper ½ small, diced

Fresh Chives 2tbsp, chopped

For dressing:

Lamb Brand Ground Coriander 1tsp

Lamb Brand Turmeric 1tsp

Lamb Brand Chilli Powder ½tsp

Red Wine Vinegar 190ml

Olive Oil 2tbsp

Garlic 1 clove, crushed

All you have to do:

Soak the beans for a minimum of 5 hours or overnight, changing the water from time to time, if possible. Rinse, add to small saucepan, cover the beans with 750ml vegetable stock and bring to the boil. Simmer the beans gently till tender. When the beans are ready drain them and let cool.

In the meantime, under running water rinse the lentils, add to small saucepan, cover the lentils with the remaining vegetable stock water and bring to a boil. Reduce heat and simmer for about 10 minutes, until tender.  Drain well and let cool.

In a large salad bowl add beans, lentils, tomatoes, celery, green and red bell peppers, onion, cumin seeds, avocado and mix together.


To make the dressing put all the ingredients into a screw-top jar and shake until blended. Pour over the salad and toss lightly. Before serving season with salt and pepper to taste and sprinkle the chives.