“I discovered this salad while in Greece during Lent. People would take it to work and eat it straight out of the container.”
- 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)
- 1Coarsely 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.
- 2Thinly 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 .