Snacks and sides

Warm slaw with green lentils

Australian Gourmet Traveller recipe for warm slaw with green lentils.
Warm slaw with green lentils

Warm slaw with green lentils

Ben Dearnley




1.Combine stock, lentils, thyme and bay leaf in a saucepan, bring to the boil over medium-high heat, reduce heat to medium and simmer until lentils are tender and stock is absorbed (15-20 minutes). Remove from heat, strain off any excess liquid and transfer to a large bowl. Add cabbage, carrot, fennel, celeriac and onion and set aside.
2.Heat oil in a small saucepan over medium-high heat, add garlic and lemon rind and cook until fragrant (1 minute). Remove from heat, stir in mustard and horseradish, then vinegar and lemon juice. Pour over vegetable mixture, add herbs, season to taste and toss to combine. Serve warm.

This recipe is from the May 2013 issue of .

Drink Suggestion: Lemony Barossa semillon. Drink suggestion by Max Allen


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