Prep 2 hrs
Cook 30 mins
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.
- 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
- Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
- Heat the olive oil in a saucepan and saute the onion until golden.
- Add the garlic and cook for a furtehr minute.
- 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.
- 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.