SALAD DRESSING
2 Tab oil
1 T Dijon mustard
1 T apple cider vinegar
2 tsp honey
Mix and pour over kale, quinoa & blueberry salad
DAHL LENTILS (Salvos)
serves 10
Ingredients
375g red lentils
4c water
1 box frozen spinach
1 onion & 1 tomato, chopped
2 T oil
1 pkt frozen vegies
1/2 kg potato, diced
1 tsp each of ginger, garlic, turmeric, cumin pdr, cumin seeds
chilli (opt)
In a pan cook onion, garlic & ginger until soft.
Add tomatoes, lentils, potato, vegies, curry (?), spices & water
Bring to boil until potatoes & lentils are tender. Keep stirring to stock from sticking to pot.
Add more water if dahl is too thick.
Serve with rice.