Lentils with green olives, celery leaf, mint and orange

Lentils with green olives, celery leaf, mint and orange

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Serve these lentils with grilled mackerel, tinned fish, roast chicken or lamb, or mozzarella. They also make brilliant leftovers to shower over salads and pile on toast.

Ingredients

Quantity Ingredient
400g green or brown lentils
1 teaspoon salt
1/2 tablespoon red wine vinegar
1 orange, grated zested and juiced
4-5 tablespoons olive oil
a small bunch celery leaves, roughly chopped, (use any pale stalks, finely chopped)
A large bunch fresh mint, leaves, roughly chopped
60g green olives, pitted and roughly chopped
freshly ground black pepper

Method

  1. Rinse the lentils in cold water, then put them into a saucepan and cover with 1 litre of cold water.
  2. Bring to the boil, skimming off any froth that surfaces.
  3. Simmer for 20–30 minutes, until the lentils are cooked through but still with slight resistance. Add the salt 5 minutes before the end of the cooking time.
  4. Drain the lentils and put them into a bowl.
  5. Dress the lentils while still warm with the red wine vinegar and the orange juice. Add the orange zest and olive oil.
  6. Add the celery leaves and mint and the chopped olives. Mix well and taste for seasoning. Serve just warm.
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