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  • Author: Maike Holland



For the dressing:

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1 tbsp dijon mustard
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp coriander
  • ½ tsp coriander
  • pinch of cayenne
  • pinch of cloves
  • pinch of nutmeg
  • ½ tsp cinnamon

For the salad:

  • 500 g beluga lentils (1 standard package, cooked)
  • 1 big red onion or 2 medium yellow onions (finely chopped)
  • 1 cup finely chopped dried apricots (sulphured or other dried fruit (raisins are divine))
  • 1 big red bell pepper (finely chopped)
  • 1 carrot (finely chopped)

To garnish:

  • A sprinkling of coconut (pumpkin seeds, hazelnuts, walnuts or other nut or seed of choice)
  • cocktail tomatoes chopped in quarters


  1. Prepare the lentils according to the package. Be sure not to overcook them as they shouldn’t be mushy at all but remain with a nice bite to them!
  2. While the lentils are cooking, prepare the dressing. Whisk together the oil, apple cider vinegar and mustard, then add the maple syrup.
  3. In a small glass bowl, measure out the spice mix and then add all the spices to the dressing and mix vigorously by putting it in a small glass jar and shake.
  4. Chop the onions, peppers, carrots and apricots and add them to the cooked lentils.
  5. Pour over the dressing and mix well, until the creamy dressing is coating everything evenly.
  6. Let cool completely before enjoying! It tastes even better after a day/night in the fridge as the spices will deepen their flavour over time.
  • Category: Vegetarian
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