Warm red lentil & coriander salad

• 2 tablespoons olive oil
• 1/2 teaspoon finely chopped fresh coriander roots
• 2 teaspoons cumin seeds
• 1 red onion, halved, sliced
• 220g (1 cup) red lentils
• 60mls (1/4 cup) fresh lemon juice
• 435mls (1 3/4 cups) Campbell's Real Stock Vegetable
• 40g (1/4 cup) currants
• 1 garlic clove, crushed
• 1/3 cup coarsely chopped fresh coriander stems and leaves
• Salt & ground black pepper, to taste
• Warmed naan broad, to serve

Energy 1248kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 30.00g	Dietary Fibre g
Protein 15.00g	Cholesterol mg
Sodium 429.52mg

All nutrition values are per serve.

1. Step 1

   Heat the olive oil in a medium frying pan over medium heat. Add the coriander roots, cumin seeds and onion and cook, stirring occasionally, for 1-2 minutes or until the onion is soft. Add the lentils and stir until well coated in the spices.

2. Step 2

   Add the lemon juice and cook over medium heat until it evaporates. Add about 1/2 the stock and simmer, uncovered, stirring occasionally, for 5 minutes or until dry. Add the remaining stock and the currants and simmer, uncovered, for a further 5-6 minutes or until all the liquid is absorbed.

3. Step 3

   Remove pan from heat and cover with a tea towel and then a lid. Stand for 3 minutes. Remove lid and tea towel, add the garlic and coriander stems and leaves. Season with salt and pepper and stir with a fork to distribute evenly. Serve with warm naan bread.

Serve as a light vegetarian meal or as an accompaniment. To warm the naan bread, wrap 4 breads in foil and heat in an oven preheated to 160°C for 10-15 minutes while the lentils are cooking. You will need about 1/2 large bunch of coriander for this recipe.