A very good way with lentils from Rachel Roddy’s ” Two Kitchens”.
Ingredients
- 250 g small brown or green Italian lentils
- 1 clove garlic whole and unpeeled
- 2 bay leaves
- 1 celery stalk
- 2 large unwaxed oranges
- a large handful mint
- 5 tbsps extra virgin olive oil
- juice of 1/2 lemon
- a large handful flat leaf parsley
- salt
Servings:
Instructions
- Put the lentils in a medium pan with the garlic, bay and celery and cover with a litre of cold water. Bring the lentils to the boil, then reduce the heat to a simmer and cook for 20-25 minutes or until the lentils are tender. Drain, discarding the garlic, bay and celery.
- Meanwhile make the dressing in a serving bowl. Grate the zest from the oranges, tear the mint into little pieces, chop the parsley. Mix with the olive oil, lemon juice and a good pinch of salt.
- Tip the drained lentils into the bowl and mix well with the dressing. Leave to sit for 5 minutes, toss again and pour over a little more olive oil for shine before serving.
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