Recipe: Lentil on my mind
Saturday 28 August 1993
Minted Lentil Salad
Serves 6 as side-dish
Ingredients: good olive oil
8oz (225g) Puy lentils
1 medium carrot, finely diced
1/2 small onion, finely chopped
1 large clove garlic, minced
2 red bell peppers
3tsp chopped mint
2tbs chopped parsley
1/2 tsp each of chopped thyme and marjoram
8oz (225g) feta cheese, cubed
freshly ground black pepper
Vinaigrette: juice of 1 lemon
1/4 tsp paprika
1 clove garlic, minced
Preparation: Peel two strips of zest off lemon and julienne or mince. Mix 3tbs lemon juice with the zest, paprika, cayenne, garlic and good pinch salt. Whisk in 6tbs oil and adjust seasoning. Rinse lentils, cover with 1 1/2 pint water, and bring to boil with carrot, onion, garlic and 1/2 tsp salt. Simmer until just cooked, about 20-25 minutes. Halve, core and de-seed peppers. Grill until skin is well charred. Place in a bowl covered with a plate for 10 minutes. Scrape off skins. Slice or chop. Fold the warm lentils into the vinaigrette. Add herbs and roast peppers, reserving a few strips of pepper and a little mint. Adjust seasoning. Serve with feta tossed over, together with remaining peppers. Drizzle some olive oil over; sprinkle with mint.
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