An easy warm lentil salad from Jill Dupleix. You can serve as a salad or side, or as a meal with a fried egg on top.
Ingredients
- 250 g puy lentils
- 1 onion peeled and finely chopped
- 2 plump garlic cloves peeled and smashed
- 2 bay leaves
DRESSING:
- 2 ripe tomatoes
- 2 tbsps chopped mint
- 1 tbsp roughly chopped flat leaf parsley
- sea salt and black pepper
- 2 tbsps extra virgin olive oil
- 1 tbsp good quality red wine vinegar
Servings:
Instructions
- Rinse the lentils and place in a saucepan with the onion, garlic, bay leaves and 1 litre cold water, Bring to the boil then reduce the heat and simmer gently for 20 minutes or until the lentils are just tender. Drain thoroughly.
- To make the dressing cut the tomatoes in half and discard the juice and seeds. Chop the flesh and combine in a bowl with the mint, parsley, sea salt, pepper, extra virgin olive oil and the red wine vinegar.
- Toss the still warmed drained lentils in the tomato dressing and divide between plates. Serve warm.
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