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green lentil, coriander and mixed salad leaves

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This is a really lovely and simple salad.  It’s refreshing, with a really fresh and subtile taste.  The recipe has been adapted from George Calombaris’ salad recipe in the March 2010 Gourmet Traveller.

 

INGREDIENTS

  • 3 celery stalks
  • 250 g dry green lentils
  • 1 small carrot, roughly chopped
  • 1 small onion, roughly chopped
  • a few sprigs of fresh thyme
  • 1 bay leaf
  • 100 mls olive oil
  • 1 bunch coriander, leaves stripped and roughly chopped
  • 2 tablespoons red wine vinegar
  • mixed salad leaves

 

WHAT YOU NEED TO DO

  1. Roughly chop one celery stalk and Place in a large pot.  Then add the carrot, onion, lentils,thyme, bay leaf and about 2 litres of water.  Bring to the boil, turn down the heat and simmer for 25 -30 mins (or until lentils are soft)
  2. Strain lentils and transfer to a large bowl.  discard vegetables and bayleaf and stir half the oil (50 mls) into the hot lentils.   Allow to cool to room temperature.
  3. Thinly slice 2 stalks of celery, diagonally and add to la serving bowl with leaves and coriander.
  4. Gently spoon the cool lentils ontop of the greens.
  5. Mix red wine vinegar and  the remaining 50mls of oil with salt and pepper and carefully toss through the salad.

 

And that’s it.  Great summer salad

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