"Fresh and hearty salad. Perfect for vegetarians and vegans."
of green puy lentils, uncooked
handfuls fresh mint leaves
salt and pepper
lemon, finely zested and juiced
garlic clove, crushed
virgin olive oil
vinegar, your preference
red onion, finely diced
of broad leaf parsley, chopped
fresh coriander, chopped
red bell pepper, finely diced
Put lentils in a pan and cover with plenty of cold water. Bring to the boil and simmer, covered, for 15-20 minutes, until tender but still retaining their shape.
Process the mint leaves, garlic, olive oil and lemon zest into a rough pesto. You want it rough not too smooth, then add the lemon juice and pepper to taste.
Drain the lentils well, tip into a serving dish and stir the mint dressing through along with the chopped onion and vinegar. It's important that the lentils be warm at this stage because they seem to better absorb the the mint pesto and onion flavours. Let macerate in fridge for at least 30 minutes and then stir in the diced red bell pepper, chopped parsley and chopped fresh coriander and serve.
NOTE: Macerating it is optimal but you can skip that if you don't have time.