Puy Lentils with Herbs and Spring Onions
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.
- 5 min
- Easy
- 2 Portions
Ingredients
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
Instructions
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.
