Lentil Salad With Sesame Seeds And Coriander - cooking recipe

Ingredients

100 g red lentils
100 g brown lentils
2 tablespoons toasted sesame seeds
1 large yellow capsicum, finely chopped (350g)
1 small red onion, chopped finely
1/2 cup loosely packed fresh coriander leaves
50 g baby spinach leaves, shredded finely
60 ml olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin

Preparation

Cook lentils separately, uncovered in small saucepans of boiling water until just tender; drain.
Combine lentils in large bowl with seeds, capsicum, onion, coriander and spinach; toss gently with combined remaining ingredients.
Can serve with basmati rice as a meal.