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Lentil Salad

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Serves: 4-6
1/2 brown onion
2 cloves
300g / 10 1/2 oz puy lentils
1 strip lemon zest
2 garlic cloves, peeled
1 fresh bay leaf
2 teaspoons ground cumin
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons finely chopped mint leaves
3 spring onions, finely chopped

Stud the onion with the cloves and place in a saucepan with the lentils, zest, garlic, bay leaf, 1 teaspoon cumin and 875ml / 30 fl oz of water. Bring to the boil and cook over medium heat for 25-30 minutes, or until the water has been absorbed. Discard the onion, zest and bay leaf. Reserve the garlic and finely chop.

Whisk together the vinegar, oil, juice, garlic and remaining cumin. Stir through the lentils with the mint and spring onion. Season well. Leave for 30 minutes to let the flavours absorb. Serve at room temperature.

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