Moorish lentil salad for the Levy picnic

We finally made it to the lovely Levys lovely communal picnic. We had to leave early but I still managed to eat an unseemly number of Nushi's amazing Koftas.
We took a fabulous plum tart made by Lisa and this salad from the Leon cookbook.
This method of cooking gives the lentils a bit more bite which makes them better for a salad and also means that they will keep without turning to mush.
As always be generous with the herbs and lemon juice,you want the finished salad to have a bit of zing.

Ingredients

200g Puy lentils
1/2 stick celery cut into 1cm dice
1/2 a carrot cut into 1cm dice
1/2 a small onion chopped
1 small clove garlic sliced
1 tbs ex virgin olive oil
2 sprigs thyme
1 bay leaf
2tbs red wine vinegar
100ml chicken stock
1 tbs lemon juice
small handful flat leaf parsley
salt and pepper

method

Soak the lentils for an hour or so in water.
heat the oil in a heavy pan over a medium heat and add the vegetables, garlic, thyme and bay leaf. Cook gently with the lid on the pan for 5-0 minutes, then stir in the drained lentils.
Add the wine vinegar and simmer until the liquid has evaporated.
pre heat oven to 170c/325f.
Pour over the chicken stock and cover with greaseproof paper and a lid.
Bake in the pre heated oven for around 35-40 mins, until the lentils are tender with a slight bite.
Season to taste, and leave to cool. Stir in the lemon juice and parsley before serving.

Comments

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