Warm Lentil Salad Recipe
Ingredients
| 375 g / 12 oz green lentils, soaked in water for 3-4 hours | ||
| Carrots | 2 | |
| Onion | 1 , peeled | |
| Garlic | 1 Clove (5gm) | |
| Bay Leaf | 1 | |
| Pinch of dried thyme | ||
| Garlic | 1 Clove (5gm), peeled | |
| Leek | 1 , thinly sliced | |
| 125 g / 4 oz celery, chopped | ||
| 200 g / 7 oz smoked streaky bacon, diced | ||
| Oil | 1 Tablespoon | |
| Snipped chives | 1 Tablespoon | |
| 200 ml / 7 fl oz walnut oil | ||
| Sherry vinegar | 6 Tablespoon (For the vinaigrette:) | |
| Dijon Mustard | 1 Tablespoon (For the vinaigrette:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a large pan, place the lentils, peeled carrots, clove studded onion, thyme, bay leaf and garlic in water.
2) Allow to boil, then simmer for 30-35 minutes. Remove the bay leaf, garlic and vegetables, drain the lentils well.
3) In a pan with slightly salted boiling water, place the thinly sliced carrots alongwith the celery and leeks for a few minutes, drain well.
4) Whisk all the vinaigrette ingredients together and keep aside.
5) In a skillet, saute the bacon until crisp. Remove and stir into the lentils alongwith the vegetables.
6) Mix well, drizzle the mixture with the vinaigrette and toss well.
SERVING
7) Garnish with the snipped chives and serve warm.
1) In a large pan, place the lentils, peeled carrots, clove studded onion, thyme, bay leaf and garlic in water.
2) Allow to boil, then simmer for 30-35 minutes. Remove the bay leaf, garlic and vegetables, drain the lentils well.
3) In a pan with slightly salted boiling water, place the thinly sliced carrots alongwith the celery and leeks for a few minutes, drain well.
4) Whisk all the vinaigrette ingredients together and keep aside.
5) In a skillet, saute the bacon until crisp. Remove and stir into the lentils alongwith the vegetables.
6) Mix well, drizzle the mixture with the vinaigrette and toss well.
SERVING
7) Garnish with the snipped chives and serve warm.
Chef
