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Lentil Citrus Salad

Lentil Citrus Salad

with Almonds and Apricot Vinaigrette

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This vibrant salad, lightly spiced to complement the zesty notes of citrus, is perfect for those long summer nights languishing in the after glow.

Tags:VeggieSpicyQuick
Allergens:Tree Nut/Noix

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

398 mL

Lentils, canned

1 tbsp

Épices à dal

1 unit

Navel Orange

113 g

Spring Mix

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

7 g

Basil

2 tbsp

Apricot Spread

1 unit

Lemon

160 g

Sweet Bell Pepper

56 g

Red Onion

15 g

Ginger

Not included in your delivery

3.5 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories570 kcal
Fat32 g
Saturated Fat4 g
Carbohydrate62 g
Sugar20 g
Dietary Fiber17 g
Protein26 g
Cholesterol0 mg
Sodium1140 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
Utensilsarrow down iconarrow down icon
Strainer
Zester
Large Non-Stick Pan
Whisk
Small Bowl
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Drain and rinse lentils in a strainer. Peel, then mince or grate half the ginger. Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 ppl). Core, then cut pepper into 1/4-inch slices. Zest, then juice lemon. Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end of orange on a cutting board, then cut the peel away from top to bottom, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.

2

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

3

While almonds toast, whisk together half the lemon zest, half the orange zest, apricot spread, 1/2 tsp ginger, 2 tbsp lemon juice and 3 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with salt.

4

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

5

Add spring mix and peppers to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.

6

Arrange orange rounds along the edges of plates. Drizzle with some vinaigrette. Divide salad between plates, then top with lentils. Drizzle with remaining vinaigrette. Roughly tear basil over top. Sprinkle with almonds.