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Braised Lentil, Red Onion and Spinach Salad

Nici Wickes serves up this healthy recipe in episode 4 of World Kitchen.


  • 2 cups cooked brown lentils

  • 1 Tb olive oil

  • 1 red capsicum – sliced thinly

  • 1 red onion – sliced thinly

  • 2 Tb red wine vinegar

  • ¼ cups pine nuts

  • ¼ cup currants

  • 2 cups baby spinach leaves


  • 1.

    Cook the lentils in salted water until almost tender (use twice amount of water as lentils, add more as they cook if required). Drain. In a pan, saute the capsicums and onions for 4-5 minutes. Add a splash of vinegar and cover. Once the vegetables have softened remove from the heat. Add the pine nuts, currants, lentils and spinach and serve either hot, warm or room temperature.

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