Recipe by Neven Maguire who says that “puy lentils have a greeny, slate-grey colour and definitely the best flavour. If your local supermarket doesn’t have any, you should have more luck in a health-food shop. Or if you’re in a hurry, used canned puy lentils, which require no cooking. I like to make this salad a little while before I need it, so all the flavours have time to soak into the lentils.”
Serves 4
Ingredients
225g (8oz) puy lentils, washed
1 bay leaf
1 tsp red wine vinegar
2 garlic cloves, peeled
Pinch of caster sugar
1 large red onion, finely chopped
50g (2oz) sun-dried tomatoes in oil, drained and chopped
4 tbsp coarsely chopped fresh flat-leaf parsley
1 tbsp balsamic vinegar
4 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Crusty bread, to serve (optional)
Method
Place the lentils in a pan with the bay leaf, vinegar, one garlic clove and the sugar. Season to taste and cover with 1.2 litres (2 pints) of cold water. Bring to the boil, then reduce the heat and simmer for 25 minutes, or until the lentils are just tender but still holding their
shape.
Drain the lentils well, discarding the bay leaf and whole garlic clove. Tip into a bowl and leave to cool completely. Finely chop the remaining garlic clove and stir it into the lentils with the red onion, sun-dried tomatoes, parsley, balsamic vinegar and olive oil. Season to taste and stir well to combine. Cover with clingfilm and set aside at room temperature to allow the flavours to develop.
To serve, divide among plates and eat with some crusty bread, if liked.
SHARING OPTIONS