Nigel Slater's Warm Pea and Lentil Salad
Servings: 4 servings
Ingredients
- 1 cup lentils
- 2 - 3 garlic cloves, crushed and peeled
- 2 cups broth I used ½ bouillon cube and water
- 1 cup frozen peas
- 1 small onion sliced thinly
- 2 tablespoons olive oil
- juice of 1/2 lemon
- salt and pepper to taste
- large handful of chopped fresh herbs; parsley or mint or lesser amount dried herbs
Instructions
- Cook the lentils and garlic in broth for 20 - 30 minutes or until the lentils are tender.
- Drain the lentils and remove the garlic.
- Prepare a simple vinaigrette by mixing the lemon juice, oil, salt and pepper in the bottom of a mixing bowl. Add the cooked lentils and onions, stir to coat in the vinaigrette,
- Cook the peas in plenty of water until they are crisp tender, drain. Toss with the lentils.
- Add fresh or dried herbs, then taste and adjust the seasoning as desired.
Notes
Most varieties of lentils will work with this salad if you can't find Puy lentils. This is best served warm or at room temperature and it packs well, making it a good choice for meal prepping.