Ingredients:
1 packing cooked lentils (380 gr)
1 röd chili
4 Scallions
1 tomatoes
1 1/2 tsp mustard seeds
1/2 tsk template spiskummin
2 tablespoons red wine vinegar
1 packaging naan (260 gr)
1 kruka koriander
2 lemons
4 msk naturell yogurt
1 1/2 msk cashewnötter
1 1/2 msk magno chutney
1 tsk gurkmeja
2 påsar babyspenat (the 65 gr)
1 Carrot
1/2 cucumber
50 gr fetaost
olive oil
salt and pepper

Share and seed chilies. Cut the peppers and scallions into thin slices. Grovhacka tomaten. Fry mustard seeds and spiskumin in 2 SMK Olja i NGN minutes. Add the scallions and half the chilli.

Kept off and rinse the lenses. Add the lentils, tomatoes, vinegar, 1/2 teaspoon salt and 1 pinch pepper. Stir occasionally for about 3 to 4 minutes and remove from heat.

Warm the naan bread as directed.

Derssing: Coarsely chop the coriander stalks and mix these with 1/2 citronjuice (1 lemon), yoghurt, nuts, mango chutney and turmeric smooth with a hand blender.

Add the spinach on a platter and sprinkle with linsfräset. Peel carrot and cucumber and cut it into wide strips with a vegetable peeler over the spinach.

Cut the naan bread into strips. Distribute bread, the rest of the chilli and crumble over the feta cheese over the salad. Spoon over the dressing and garnish with lemon wedges.

Serve with grilled / fried chicken to.