This version is from Fay Maschler’s ” Eating In”.
Ingredients
- 8 oz puy lentils
- 1 onion
- 1 plump garlic clove
- 1 fresh bay leaf
- 3 tbsps olive oil
- 1 tbsp red wine vinegar
- sea salt and black pepper
- a pinch dry mustard powder
- 2 free range eggs hard boiled
- 2 oz black olives stoned
- 6 anchovies
- 1 tbsp chopped fresh parsley
Servings:
Instructions
- Wash the lentils then put into a saucepan and cover with water by about 2 inches. Add the peeled onion, garlic and bay leaf and simmer for about 30 minutes or until the lentils are tender.
- Drain and remove the onion, garlic and bay leaf. Make a vinaigrette with the olive oil, red wine vinegar, salt and pepper and mustard powder. Toss the warm lentils in the dressing.
- Garnish with the hard boiled eggs cut into quarters, the olives and anchovies then sprinkle with the chopped parsley.
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