Chef's Recipes

George Calombaris: Lentil and coriander salad

Australian Gourmet Traveller Cypriot recipe for lentil and coriander salad by George Calombaris.

By George Calombaris
  • Serves 4
  • 15 mins preparation
  • 30 mins cooking plus cooling
George Calombaris: Lentil and coriander salad
George Calombaris: Lentil and coriander salad

“I discovered this salad while in Greece during Lent. People would take it to work and eat it straight out of the container.”

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.

Notes

This recipe is from the March 2010 issue of .

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  • Author: George Calombaris