Insalata di Lenticchie

Name: Insalata di Lenticchie (Lentil Salad)
Yield: Serves 4 as a starter
Cuisine: Italian
Ingredients: 1 rosemary sprig; 1 bay leaf; 1 tsp dried wild orégano; 4 tbsp extra virgin olive oil; 300 g Castelluccio lentils; 1 celery stalk, trimmed; 1 small onion, halved; 2 tbsp balsamic vinegar; salt and pepper; salt and pepper

Lentil Salad

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I love eating freshly cooked pulses which are flavoured with olive oil, vinegar and orégano, and the nuttiness of Castelluccio lentils is wonderful. This recipe is sheer simplicity – you just need a nice bruschettà, a good bottle of wine and your friends to be able to enjoy it.”

Ingredients

300 g Castelluccio lentils
1 small onion, halved
1 celery stalk, trimmed

Europe
Italy
Starter
Mediterranean
Gluten-free
Vegan

Method

Cook the lentils in plenty of water with the onion, celery, bay leaf and rosemary for 20-30 minutes. Drain and discard the flavourings. While they are still warm, dress the lentils with the olive oil, orégano, vinegar, salt and plenty of black pepper.