Ingredients
- SpinneysFOOD olive oil 3 tbsp
- Black eyed peas 125g
- Chicken stock 375ml
- SpinneysFOOD green lentils 200g
- SpinneysFOOD sunflower oil 2 tbsp
- Toasted pumpkin seeds 50g
- SpinneysFOOD organic baby spinach 100g
- Mixed herbs 30g
- White balsamic vinegar 3 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lentil, black eyed pea and spinach salad
Lebanese 15 Mins Prep ยท 60 Mins Cook
- Drain the black-eyed peas and lentils and rinse them under cold water and place them in a pot.
- Cover with the chicken stock and bring to a boil.
- Reduce the heat to a gentle simmer and cook for 25 minutes or until the beans and lentils are cooked and tender. Add more stock if needed.
- To make the crispy onions, fill a shallow pan two-thirds of the way with the oil and add the onions to the cold oil.
- Place the pan over medium heat and cook the onions, for 5-10 minutes until golden and crisp. Drain on paper towels and season with salt.
- To make the dressing, combine the dressing ingredients and set aside.
- Combine the beans, lentils, and spinach. Top with crispy onions, pumpkin seeds and serve.