warm mediterranean puy lentil salad

[Guest guest]

from Express newspaper /extract from Easy Mediterranean by Linda Tubby Fran

Warde and Maxine Clark

 

puy lentils are little french brown nutty lentils - tiny ones

any solid lentil might do

here is the metric recipe, which I didnt stick to!

 

100g cherry tomatoes ( I used 18 & will do more next time)

300g Puy lentils or other brown lentils ( Iused a tin )

peeled rind and squeezed juice of a lemon

1 bay leaf

2 cloves garlic chopped

2 red onions diced ( I used 1)

75g pitted green olives ( 1 big handful) sliced

bunch flat leafed parsley, chopped

4 tblsp olive oil

salt and pepper

100g parmesan or mozzarella to serve ( i didnt)

 

put the cherry tomatoes on a lightly oiled solid baking sheet and cook in

preheated oven gas 1/2 130C/250F for 40 mins

 

put lentils in saucepan. add lemon juice, rind, bayleaf, garlic, water to cover,

bring to boil, simmer 40 min ( as using a tin, I still did this and infused' on

very low for 20 min)

 

drain thoroughly, remove rind etc, add tomates, onion, olives olive oil s+P

toss gently serve with cheese

 

I didnt add parsley to my storage container , just the portion for immediate

eating because I wanted to add it last minute and this will last me a day or two

to have cold..

 

I really liked this. the roast tomato juice squidged out and made the dressing

with olive oil very tasty. next time will + some extra.

I think feta would be vv nice as well.

mosaic

[Guest guest]

OOoh sounds so yummy! I can't wait to make it. And yah, feta sounds perfect!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

mosaic <mosaic58

 

Monday, March 30, 2009 9:56:01 AM

warm mediterranean puy lentil salad

 

 

from Express newspaper /extract from Easy Mediterranean by Linda Tubby Fran

Warde and Maxine Clark

 

puy lentils are little french brown nutty lentils - tiny ones

any solid lentil might do

here is the metric recipe, which I didnt stick to!

 

100g cherry tomatoes ( I used 18 & will do more next time)

300g Puy lentils or other brown lentils ( Iused a tin )

peeled rind and squeezed juice of a lemon

1 bay leaf

2 cloves garlic chopped

2 red onions diced ( I used 1)

75g pitted green olives ( 1 big handful) sliced

bunch flat leafed parsley, chopped

4 tblsp olive oil

salt and pepper

100g parmesan or mozzarella to serve ( i didnt)

 

put the cherry tomatoes on a lightly oiled solid baking sheet and cook in

preheated oven gas 1/2 130C/250F for 40 mins

 

put lentils in saucepan. add lemon juice, rind, bayleaf, garlic, water to cover,

bring to boil, simmer 40 min ( as using a tin, I still did this and infused' on

very low for 20 min)

 

drain thoroughly, remove rind etc, add tomates, onion, olives olive oil s+P

toss gently serve with cheese

 

I didnt add parsley to my storage container , just the portion for immediate

eating because I wanted to add it last minute and this will last me a day or two

to have cold..

 

I really liked this. the roast tomato juice squidged out and made the dressing

with olive oil very tasty. next time will + some extra.

I think feta would be vv nice as well.

mosaic