Lentil salad

Lentil salad

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
370g brown lentils
1 large onion, studded with 2 cloves
1 bay leaf
1 teaspoon salt
3 garlic cloves, bruised
1 strip orange peel
30g parsley, chopped
120g spring onions, finely chopped
125ml olive oil
1 teaspoon red wine vinegar
1 tablespoon lemon juice

Garnish

Quantity Ingredient
2 rashers bacon, grilled until crisp and crumbled
2 eggs, hard-boiled and chopped
15g parsley, chopped
12-15 black olives

Method

  1. Cover lentils with cold water in a saucepan and bring slowly to the boil, then remove from heat, cover and stand for 1 hour. Drain and return to pan.
  2. Cover again with cold water to come 5 cm above lentils. Add onion, bay leaf, salt, garlic and orange peel. Bring to the boil, then cover and simmer for about 20–30 minutes or until just tender. Drain and discard flavouring ingredients. Cool.
  3. Put lentils into a bowl and toss gently with parsley, spring onions, oil, vinegar and lemon juice. Cover and stand for 1 hour.
  4. Fold bacon gently through lentils. Spoon salad into a serving dish and garnish with eggs, parsley and black olives.
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