Herby Lentil Salad Recipe
Serves 6
Ingredients
| 175g | green lentils, rinsed |
| 6ooml | light vegetable stock |
| 1 clove | garlic, peeled and crushed |
| 1 | medium carrot, peeled and diced |
| 2 stalks | celery, diced |
| 1 tbsp | organic herbes de Provence |
| 1 | bay leaf |
Dressing
| 4 tbsp | extra virgin olive oil |
| 1 ½ tbsp | lemon juice |
| 2 tsp | Dijon mustard |
| Pinch | sugar |
| 1 tbsp | chives, chopped |
| 1 tbsp | parsley, finely chopped |
| 2 tbsp | capers |
To serve
| Small crispy lettuce | |
| 100g | feta cheese, crumbled |
| 200g | cherry tomatoes, halved |
Method
1. Place the lentils in a medium sized pan, add the stock, garlic, carrot, celery and dried herbs. Bring to the boil, then simmer for 25-30 minutes until the lentils are cooked and nearly all the liquid has been absorbed. Discard the bay leaf.
2. Mix the dressing ingredients together and pour over the warm lentils. Allow to cool and then serve on a bed of lettuce garnished with the feta and tomatoes.
Herbs & Spices
© The Vegi Table 2011
By kind permission of The Vegi Table Cookery School
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