Puy lentils make an ideal base for salads. They cook quickly, hold their shape well and they are delicious with herby dressings. This gluten-free, vegan version is high in fibre and low in salt. It can be used as an accompying dish to put a twist on a dinner item or eaten as a main.
Puy Lentils 10 g
Extra Virgin Olive Oil 22 ml
Salt 1 g
Pepper 1 g
Flat Leaf Parsley 5 g
Flat Leaf Coriander 5 g
Spring Onions 100 g
Lemon Zest and Juice 20 g
1. Rinse the lentils under cold running water and drain.
2. Using twice the volume of water to lentils, bring the water and lentils to a boil, reduce the heat and then simmer for 15-20 minutes until the lentils are tender to the bite.
3. Drain and rinse well, then return the lentils to the pan over a low heat and add the oil, lemon and season with salt and pepper.
4. Stir before adding the remaining ingredients. When the herbs and spring onion have wilted, serve immediately.
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