Tuesday, August 24, 2010

Puy Lentil Salad

Can't think of ways to add lentils to your diet. Try this recipe. Puy lentils make a wonderful salad ingredient with their slightly peppery taste. They also keep their shape well when cooked. Delicious served with grilled salmon.

Puy Lentil Salad
1 cup puy lentils (or Australian blue lentils)
1 cup chicken stock
2 cups water
1 carrot, finely diced
1 bay leaf
1 tbsp olive oil
1 garlic clove, finely diced
1 onion, finely diced
10 button mushrooms, sliced
1 tsp Dijon mustard
1/2 lemon, juiced
1 tbsp white wine vinegar
Baby spinach and rocket leaves

  1. Cook puy lentils in a saucepan with the chicken stock, water, carrot, and bay leaf. This will take 25-30 min or until lentils are cooked. Drain, remove bay leaf, then set to the side.

  2. In a small jar, combine mustard, lemon juice and vinegar. Shake dressing until well mixed.

  3. In a large pot, fry onion, garlic and mushrooms in the olive oil. When cooked, remove from heat.

  4. Add in well drained lentils to onion mix.

  5. Stir through dressing, spinach and rocket leaves.

  6. Serve warm or cold.

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