Posted by: Joan Spiller | July 3, 2011

Lentil salad – Recipe

So we need something to go with the roasted beetroot, I’ve decided.. and we need something that’s high in good things and low in bad. CJ keeps insisting *grin* This recipe pretty much covers those things off nicely. I’m not a big fan of lentils but in this case, I’ll make an exception, it’s really yummy.

1c du Puy lentils

1 bay leaf

1 sprig thyme

2 T olive oil

1 large red onion, diced

2 cloves garlic minced

Splash balsamic vinegar

Walnut oil, to taste

Salt & pepper

2oz walnuts, toasted

4oz goat cheese, broken into small chunks

Put the lentils in a pot with the bay leaf and thyme. Pour over 1 &1/3c water, bring to a boil then simmer until tender (30 to 40 minutes).

All the liquid should be absorbed by the time they’re done, if not simply drain off any excess.

Meanwhile, heat the olive oil (don’t use EVOO for this sort of cooking) in a sauté pan and fry the onions until transluscent and soft. Add the garlic for one minute, then deglaze the pan with a splash of balsamic vinegar. When I say splash I mean at least 2 tablespoons.. this is basically the ‘dressing’ for the salad..

When the lentils are cooked, toss them with the onion, season with salt and pepper and put them in a serving dish.

Scatter over the toasted walnuts and then decorate with pinches of the cheese.

Serve warm with roasted beetroot.


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