Lentil salad

Lentil salad

Insalata di lenticchie

By
From
The Collection
Serves
4 as a starter
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g castelluccio lentils
1 small onion, halved
1 celery stalk, trimmed
1 bay leaf
1 rosemary sprig
4 tablespoons extra virgin olive oil
1 teaspoon dried wild oregano
2 tablespoons balsamic vinegar
salt
pepper

Method

  1. Cook the lentils in plenty of water with the onion, celery, bay leaf and rosemary for 20–30 minutes. Drain and discard the flavourings. While they are still warm, dress the lentils with the olive oil, oregano, vinegar, salt and plenty of black pepper.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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