Lentil Salad #2

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Lentils are great aren’t they!? I love puy lentils especially. They have a great nutty flavour and a creamy texture. I love this simple recipe that can be prepared well in advance and served at room temperature. They’re even better the following day just sitting on top of some bread. And unlike a lot of vegetarian food, you actually feel full up afterwards.

RECIPE: (serves 2 as a side dish or 4 as a small mezze)

INGREDIENTS:
1/4 cup puy lentils
3 pieces of lemon rind
1 teaspoon cumin powder
1 teaspoon coriander powder
1 small cinnamon stick (3 cm)
salt & pepper
1/2 onion (finely chopped)
1 garlic clove (crushed)
1 tablespoon olive oil
400ml weak vegetable stock
2 tablespoons flat leaf parsley (chopped)

DIRECTIONS:
Over a medium heat, fry the onion for 4-5 minutes until lightly browned and soft. Add the garlic and stir for 30 seconds. Add the lentils then cumin, coriander, cinnamon, lemon rind and stock. Stir well, then bring to a boil. Reduce the heat slightly and simmer gently for 30-40 minutes until the lentils are soft and almost all the stock has evaporated. Keep an eye on the lentils towards then end of cooking to ensure they don’t stick. Remove the lemon rind and cinnamon and stir in the parsley. Serve warm or cold.

SERVING:
A great little mezze salad served alongside other dishes. It works as a side serving for meat or fish.

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