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Following on from Summer Quinoa Salad, this week’s post stars puy lentils. It’s a quick, simple and refreshing dish, perfect for lunch.

Lentils

Summer Lentil Salad – serves two as a main, four as a starter/side

  • To prepare your stock, combine two cups of boiling water with one vegetable stock cube
  • Add one cup of puy lentils, the vegetable stock and one cup of white wine to simmer in a pan for 25 minutes
  • Meanwhile, slice half a red pepper, three celery stalks and one small onion
  • In a separate pan, add olive oil and the chopped vegetables on a low heat, stirring occasionally
  • Once the lentils are ready, drain and add the vegetable mixture
  • Season with ground pepper and a good squeeze of lemon juice. Enjoy!

Puy LentilsMy inspiration for this dish comes from Spain. I’ve had some of my best lentil dishes from the country and one of the many things I look forward to when I visit.

Sevilla, Malaga and Toledo This dish also works well as a side, particularly with merguez sausages. How do you like your lentils?

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