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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)


  • 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
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At A Glance

  • Serves 4 people

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