Maryann's recipe: Lentils vinaigrette
Lentils used to have a bad reputation - and were a frequent butt of jokes. But if you'd like to save some money, eat healthier and improve your relationship with your gut, I have found lentils to be a versatile and indeed delicious ingredient.
We've had this warm salad on our menu as our vegan option. It's proved popular so I thought we would share the recipe. It is also delicious as a side dish to sausages, chicken or fish.
Serves four to six, vegan
- 250g puy lentils
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 medium carrots, finely diced
- 4 sticks celery, finely diced
- 500ml vegetable stock
- Olive oil for cooking and for the vinaigrette
- 2 teaspoons coarse grain mustard
- 2 tablespoons balsamic vinegar
- Gently sweat the onions until soft. Add the diced carrot and celery and finely chopped garlic and continue cooking for a further 5 minutes. Add the lentils and cook for 5 minutes before adding the hot stock.
- Bring to the boil and continue cooking for a further 15 minutes until the lentils are soft. Leave to stand for 10 minutes.
- Now make the vinaigrette. In a glass bowl, put in a couple of teaspoons of mustard and slowly add olive oil, whisking constantly. When there is about 100ml of mayonnaise-like dressing, slowly add in a couple of tablespoons of balsamic vinegar. If the dressing is too thick, add a squeeze of lemon or water.
- Mix the vinaigrette into the lentils and serve.
We topped the lentils vinaigrette with oven roasted romesco cauliflower, leeks fried in butter and chopped flat leaf parsley.