Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Nutty Puy lentils tossed while warm in a sharp mustard vinaigrette with celery, spring onion and a generous handful of fresh herbs.
Side dish. Good with roast chicken, grilled salmon or duck breast. Find a main
Equipment: Saucepan, mixing bowl
Measures and names
Ingredients
- 100 g dried Puy lentils, rinsed
- 1 bay leaf
- 1 garlic clove, peeled and halved
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 celery stick, finely diced
- 2 spring onions (scallions), finely sliced
- 1 small bunch flat-leaf parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp chives, snipped
- Salt and black pepper
Method
- Put the lentils, bay leaf and garlic in a saucepan, cover with plenty of cold water and bring to the boil. Simmer for 20-25 minutes until tender but still holding their shape, then drain and discard the bay and garlic.
- Meanwhile, whisk the olive oil, vinegar and mustard together in a large bowl with a pinch of salt and pepper.
- Tip the warm lentils into the dressing and toss well. Leave to cool for 10 minutes.
- Stir in the celery, spring onions and herbs, check the seasoning and serve at room temperature.
Swaps and tips
Dressing the lentils while still warm helps them soak up the flavour. The salad keeps for 3 days in the fridge; add the herbs fresh if making ahead.
Easy variations
- Crumble over some goat's cheese
- Add a handful of chopped walnuts
- Stir in some roasted peppers
- Add a handful of rocket just before serving
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 6 g | 12 g | 3 g | 10 g | 165 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
