Warm Puy Lentil Salad
This flavorful lentil salad is a harmonious medley of earthy puy lentils, vibrant vegetables, and a delightful mix of aromatic herbs and spices. With each bite, you'll taste the sweetness of the raisins, the crunch of toasted pine nuts, and the freshness of the herbs, all working together to create a satisfying and nutritious dish. Perfect for a light lunch or a colorful side dish at your next gathering, this salad is sure to impress with its blend of textures and flavors.
— Constant Cookbook
Ingredients
- 250g Puy Lentils (I used 1 Merchant Gourmet ready to eat pack)
- 1 carrot (finely diced)
- 1/2 red pepper (finely diced)
- 1 red onion (1/2 finely diced, 1/2 sliced in rings)
- 1/2 bag fresh spinach
- handful of pine nuts (dry toasted in pan)
- handful of saltana's or raisins (soaked in hot water)
- chopped fresh herbs: parsley/basil/coriander - whatever is to hand
- olive oil
- chilli flakes (optional)
- pinch of cumin
- good shake of dried oregano & small pinch of thyme
- balsamic vinegar (or lemon juice, depending on preference)
- salt & pepper
Instructions
- Boil puy lentils according to instructions if using dried, drain and set aside
- Sweat the diced carrot slowly in olive oil on low heat in large pan for about 10 mins, so it cooks through, then add diced red pepper, cook till that starts to soften, then add red onion, again until it softens and starts to release sugars, add dried herbs and chilli flakes if using
- toss in cooked puy lentils and mix through, add spinach, let it cook down slightly, then add pine nuts, raisins, then fresh herbs and mix again
- season to taste, add olive oil to losen and balsamic/fresh lemon juice to dress to preference & serve
Yield
Serves 2
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