Citrus Lentil Salad
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Citrus Lentil Salad

Citrus Lentil Salad

with Almonds and Apricot Vinaigrette

"This vibrant salad, gently spiced to complement the zesty notes of citrus fruit, is a light but filling meal!"

Tags:
Veggie
•Quick
Allergens:
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

370 mL

Lentils

1 tbsp

Dal Spice Blend

1 unit

Orange

113 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(Contains Tree nuts)

2 tbsp

Apricot Spread

1 unit

Lemon

160 g

Sweet Bell Pepper

50 g

Shallot

15 g

Ginger

1 unit

Garlic, cloves

7 g

Cilantro

Not included in your delivery

3.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories530 kcal
Fat32 g
Saturated Fat4 g
Carbohydrate58 g
Sugar25 g
Dietary Fiber14 g
Protein12 g
Cholesterol0 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Zester
•Large Non-Stick Pan
•Large Bowl
•Whisk
•Measuring Spoons

Instructions

Prep
1

Before starting, wash and dry all produce. Using a strainer, drain and rinse lentils. Peel, then mince or grate garlic. Roughly chop cilantro. Peel, then mince or grate half the ginger (use all for 4 ppl). Peel, then finely chop shallot. Core, then cut pepper into 1/4-inch slices. Zest, then juice lemon. Zest orange. Cut a 1/4-inch piece off the top and bottom ends of orange. Place one flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/4-inch rounds.

Toast almonds
2

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.

Make vinaigrette
3

While almonds toast, whisk together apricot spread, ginger, a quarter of the shallots, half the lemon zest, half the orange zest, lemon juice, any orange juice from the cutting board and 3 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, to taste.

Cook lentils
4

Heat the same pan (from step 2) over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then garlic and remaining shallots. Cook, stirring occasionally, until fragrant, 1 min. Add lentils. Sprinkle Dal Spice Blend over top. Cook, stirring occasionally, until lentils are warmed through and spices are fragrant, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat. Add remaining lemon zest, remaining orange zest and half the vinaigrette, then stir to combine.

Toss salad
5

Add cilantro, arugula and spinach mix and peppers to the large bowl with remaining vinaigrette. Toss to combine.

Finish and serve
6

Arrange orange rounds along plate edges. Divide salad between plates, then top with lentils. Sprinkle with almonds.

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