Lentil Salad
Lentil Salad
Lentil Salad
easily doubled for parties
ideal for picnics
vegetarian main course
you can add your favourite ingredients or adapt to whatever is in your fridge
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Ingredients
225g puy lentils
1 bay leaf (fresh)
1 peeled whole garlic clove + 1 peeled and crushed garlic clove
pinch castor sugar
1 red onion finely chopped
150g cherry tomatoes quartered
1 red chilli, chopped + deseeded
zest + juice lemon
4 tablespoon extra virgin olive oil
100g crumbled feta cheese
3 tablespoon chopped fresh parsley
salt + freshly ground black pepper
Instructions
1) put lentils in pan with bay leaf, 1 garlic clove, sugar, salt and pepper and cover with 2 pints cold water. Bring to boil and simmer for approx 25 minutes until tender but still holding shape.
2) drain lentils and discard bay leaf and garlic. Leave to cool
3) mix lentils, onion and tomatoes. Whisk together crushed garlic, chilli, juice and zest of lemon, oil and salt + pepper then stir through lentil mix. Taste and adjust seasoning.
4) just before serving at room temperature crumble in feta cheese and parsley
Hooray
I remember this from the Leicester Fiesta .... Absolutely delicious; thanks for posting the recipe, Sharry!