This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
A delicious warm salad for winter
This coral lentil salad with cumin-roasted onion, chicken and carrots, as well as spinach, lemon confit and feta cheese, is a real treat!
What's more, it only takes 5 minutes to prepare, and the rest of the recipe is just baking. You won't be disappointed!
When do you eat carrots?
From September to March included!
What about spinach?
From September to May included!
Where can I find preserved lemons?
Personally, I have a great producer who offers homemade ones at my market.
But I've already seen them at the Franprix down the street. And I know that the Albert Ménès brand, distributed in many supermarkets, also makes them.
Storage
This salad can be kept for 2 or 3 days in the fridge, provided it is well covered with aluminum foil, plastic film or bee-wrap. In short, let it be covered 🙂
If you make this red lentil salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Red lentil salad with chicken
Ingredients
- ½ cup red lentils
- 1 cup chicken breast diced
- 1 tablespoon olive oil
- 3 carrots
- 2 handfuls baby spinach
- ½ onion chopped
- 1 preserved lemon
- 2 tablespoons feta cheese
- 2 tablespoons ground cumin
- cilantro leaves
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot of boiling water, cook the red lentils for the required time (usually between ten to fifteen minutes).
- Meanwhile, in a large skillet with a drizzle of olive oil, sauté the chopped onion, chicken breast (previously cut into coarse pieces), and the thinly sliced carrots with the ground cumin over medium-high heat for 15 minutes.
- Add a lid and let it cook for an additional 5 minutes on low heat.
- Once the lentils are cooked and drained, and the contents of the skillet are ready, you can proceed with assembling the dish. Begin by placing a handful of baby spinach on each plate, then divide half of the skillet's contents between the plates. Add the finely chopped preserved lemon, some cilantro leaves, and crumbled feta cheese. Drizzle with a light stream of olive oil, season with salt and pepper, and enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre