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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I love Puy lentils - they're nutty tasting with a lovely texture. If you can't get Puy lentils, brown or green work equally well. This salad is a great, healthy accompaniment to a meal, or as a dish in it's own right. The recipe is from Stephanie Alexander's original edition of the cook's companion. I've adapted it slightly. Ingredients:
200 g puy lentils, soaked |
1 tablespoon olive oil |
1 small onion, finely chopped |
2 garlic cloves, finely chopped |
1 teaspoon salt |
1/2 cup flat leaf parsley, chopped |
1/3 cup chopped red capsicum |
1 tablespoon red onion, finely chopped |
1 tablespoon red wine vinegar |
1 tablespoon extra virgin olive oil |
1 teaspoon pepper, freshly ground |
Directions:
1. Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
2. Heat the olive oil in a saucepan and saute the onion until golden.
3. Add the garlic and cook for a furtehr minute.
4. Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
5. Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.
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