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.
- 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
- 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)
- 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.
- Thinly slice 2 stalks of celery, diagonally and add to la serving bowl with leaves and coriander.
- Gently spoon the cool lentils ontop of the greens.
- 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 saladAdd to favorites