Chicken And Puy Lentil Salad With Coriander Food

PUY LENTIL SALAD

Puy Lentil Salad image

I love Puy lentils - they're nutty tasting with a lovely texture. If you can't get Puy lentils, brown or green work equally well. This salad is a great, healthy accompaniment to a meal, or as a dish in it's own right. The recipe is from Stephanie Alexander's original edition of the cook's companion. I've adapted it slightly.

Provided by amanda l b

Categories Lentil

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

200 g puy lentils, soaked
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 cup flat leaf parsley, chopped
1/3 cup chopped red capsicum
1 tablespoon red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon pepper, freshly ground

Steps:

Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
Heat the olive oil in a saucepan and saute the onion until golden.
Add the garlic and cook for a furtehr minute.
Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.

Nutrition Facts : Calories 136.6, Fat 7.1, SaturatedFat 1, Sodium 588.7, Carbohydrate 14, Fiber 5, Sugar 2.4, Protein 5.2

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