3celery stalks250 gmsmall green lentils1small carrot, coarsely chopped1small onion, coarsely chopped2thyme sprigs1fresh bay leaf100 mlextra-virgin olive oil2 cups(loosely packed) coriander, coarsely chopped1 tbspred wine vinegar, or to tasteTo serve:micro-cress (optional)
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.
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.