Lentil, lemon & chilli salad

Lentil, lemon & chilli salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
380g lentils
1 lemon
1 sliced green chilli, deseeded
1/2 lemon, juiced
6 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Cook 380g lentils in boiling salted water until tender. Drain and transfer to a bowl with the segments from 1 lemon and 1 deseeded, sliced green chilli. Add the juice of 1/2 lemon, 6 tablespoons extra-virgin olive oil and then season with sea salt and freshly ground black pepper. Mix well before serving.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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