Lentil Salad
Lentil Salade
½ onion
2 cloves
300g green or brown Lentils Du Puy (dry, not canned)
1 piece of lemonskin
2 cloves of garlic
1 bay leaf
2 t ground cumin
2 T red wine vinegar
3 T olive oil
1 T lemonjuice
2 T freshly chopped mint
2 spring onions, chopped
Stick the cloves in the onion and put in pan together with the lentils, lemonskin, garlic, bayleaf, half of the cumin (= 1 t) and 375 ml water.
Bring to the boil, then turn the heat low and wait 25-30 minutes for the lentils to cook.
Take out the garlic and chop finely.
Throw away the onion, lemonskin and bayleaf.
Mix and whisk the garlic, vinegar, oil, lemonjuice and the other half of the cumin (= 1 t) until a thick dressing.
Mix through the lentils, add mint and spring onion. Finish with salt & pepper.
Leave to cool down for 30 minutes so the dressing can infuse.
Serve at roomtemperature.
From: Supersalades / Tossed link
It wasn't what I had hoped for. I think I need a warmer, earthierm creamier flavour with the lentils.