Lentil & Cranberry Salad

Name: Lentil & Cranberry Salad
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: 1 onion, peeled; 1 clove; 100 g (3½ oz) dried cranberries; 1 large handful rocket (arugula) leaves; 2 tablespoons balsamic vinegar; 100 ml (3½ fl oz) extra virgin olive oil; 2 bay leaves; 800 ml (28 fl oz) vegetable stock; 250 g (9 oz) puy lentils or tiny blue-green lentils, rinsed; 1 garlic clove, crushed; sea salt flakes; freshly ground black pepper; 1 teaspoon dijon mustard

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Puy lentils look and taste wonderful with the red cranberries and green rocket. If you want to eat this salad warm, don’t spread the lentils out to cool, just toss with the dressing while hot.

Ingredients

1 clove
1 onion, peeled
2 bay leaves
800

Side dish
Gluten-free
Vegan

Method

Stick the clove in the onion and put in a pan with the bay leaves, stock and lentils. Bring to the boil, reduce the heat and gently simmer for 30 minutes, or until the lentils are tender. Skim off any scum that rises to the top. Top up with water if needed to ensure the lentils are covered. Drain, discard the bay leaves and onion and spread out on a plate to cool.

Meanwhile, cover the c