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George Calombaris: Lentil and coriander salad

You'll need

  • 3
  • celery stalks
  • 250 gm
  • small green lentils
  • 1
  • small carrot, coarsely chopped
  • 1
  • small onion, coarsely chopped
  • 2
  • thyme sprigs
  • 1
  • fresh bay leaf
  • 100 ml
  • extra-virgin olive oil
  • 2 cups
  • (loosely packed) coriander, coarsely chopped
  • 1 tbsp
  • red wine vinegar, or to taste
  • To serve:
  • micro-cress (optional)

Method

  • 01
  • Coarsely chop one celery stalk and combine in a large saucepan with lentils, carrot, onion, thyme, bay leaf and 2 litres cold water. Bring to the boil over high heat, reduce heat to medium and simmer until lentils are tender (20-25 minutes). Strain (discard vegetables and herbs) and transfer lentils to a bowl. Add half the olive oil, stir to coat, then cool to room temperature.
  • 02
  • Thinly slice remaining celery diagonally, add to lentils with coriander, red wine vinegar and remaining olive oil. Season to taste, scatter with micro-cress and serve.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 30 min cooking (plus cooling)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 30 min cooking (plus cooling)

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