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Lentil Salad with Lemon and Almonds

Lentil Salad

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Lentil Salad with Lemon and Almonds

Puy lentils have a crisp taste when combined with the refreshing flavours of fragrant coriander and preserved lemon.

Good with grilled chicken or lamb chops, or with roasted white fish, such as cod or monkfish.

Leftovers can be mixed with cooked leftover wild rice to make a tasty accompaniment to Middle Eastern dishes.

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Prepare Ahead

The salad can be prepared several hours in advance. Cover and refrigerate until required.


Instructions

  1. 1

    Bring a large pan of water to the boil and add the lentils. Return to the boil, reduce the heat, cover, and simmer for 15–20 minutes, or until the lentils are just tender. Drain, then rinse quickly in cold water and drain well.


  2. 2

    Place the lentils into a large bowl and stir in the diced lemons, chopped coriander, and half the spring onions. Whisk together the wine vinegar and oil, season to taste with salt and pepper, and stir into the lentils.


  3. 3

    Cover the salad and leave to stand for 20 minutes to allow the flavours to develop.


  4. 4

    Mix the almonds with the remaining spring onion and the coriander leaves, then scatter over the salad and toss lightly to serve.


Ingredients

  • 400g Puy (French) Green Lentils
  • 2 Preserved Lemons, rinsed and cut into small dice
  • 40g Coriander, 30g chopped, 10g to garnish
  • 2 Spring Onions, thinly sliced
  • 3 tbsp Red Wine Vinegar
  • 100ml Extra Virgin Olive Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • 4 tbsp Flaked Almonds, toasted

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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