Al dente green puy lentil salad with lemon, olive oil and peas. Bean or lentil salads without enough seasoning is one of the worst things you can eat, in my opinion. It can be an overcooked, chalky, unpalatable mush. To make this tasty the lentils can’t be over cooked, they need plenty of good olive oil, a lot of salt and probably two whole lemons, or a lemon and a lime. Add chilli and fresh herbs so that it really packs a punch! It’s a nice light little lunch dish. We ate this with a beetroot salad beetroot hummus, see here.
I simmered these lentils for just over 15 minutes and added peas for colour and another texture together with some finely chopped leeks (although red onion would have been better).
- puy lentils
- olive oil
- leeks (or red onion)