Italian-style lentils

Italian-style lentils

By
From
Eat This, My Friend
Serves
4 as a side, or 2 for lunch
Photographer
Jade O'Donahoo; Huw Rogers

This is a standard dish in my house; I have been making it for years. If I have time, I cook my own lentils (French or puy-style are my favourite). However, tinned lentils still work really well, and have the added bonus of being quick and fuss free.

Ingredients

Quantity Ingredient

Dressing

Quantity Ingredient
3 tablespoons olive oil
1 tablespoon sherry vinegar
1/2 lemon, juiced

Lentils

Quantity Ingredient
400g tinned lentils, drained and rinsed
or 185g dried french or puy-style lentils
2-3 inner stalks celery, diced small
1 large carrot, diced small
2 spring onions, thinly sliced
large handful roughly chopped parsley
1 bird’s eye chilli, very finely diced

Method

  1. To make the dressing, combine the ingredients and some salt and pepper in a screw-top jar and shake well.
  2. If you would like to cook lentils, add them to a saucepan with enough water to cover them by at least 5 cm. Bring to the boil, then reduce the heat and simmer for 20–25 minutes. When cooked, drain and rinse with cold water.
  3. Combine the lentils and the remaining ingredients in a large salad bowl and pour over the dressing. Toss to coat.
  4. This dish is best after it has sat in the dressing at room temperature for a little while, as the dressing softens the vegetables a little, reducing their raw edge.
  5. The lentils will keep in the fridge overnight.

Try This

  • Add boiled eggs or any grain you like to turn this dish into a full meal. It also works well as an Italian-style pasta salad, simply add macaroni or other mini pasta.
Tags:
Vegetarian
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