Ingredients
Method
1.Cook the lentils in boiling water until tender, allow 30 to 40 minutes. Drain and place in a large bowl to cool.
2.Saute the onion and garlic in olive oil for 3 minutes. Add the ginger, spices and curry powder. Stir in the vinegar and boil.
3.Pour the hot vinegar mixture over the cooled lentils. Mix well.
4.Add the remaining ingredients and combine well. Serve in small ramekins as a canapé.
Recipe By:
New Zealand Woman's Weekly
