Sun-dried Tomato and Lentil Salsa

Name: Sun-dried Tomato and Lentil Salsa
Yield: Makes 350 g (10½ oz)
Cuisine: Asia
Ingredients: 1 roasted red pepper, seeded and chopped; handful of basil leave, chopped; 10–20 cherry tomatoes, halved; 150 g (5½ oz) Puy lentils; 1 banana shallot, or 2–3 ordinary shallots, finely chopped; a little olive oil; 1 garlic clove, finely chopped; dash of white wine; 3–4 spring onions, chopped; 5 sun-dried tomatoes, finely chopped

Preparation info

Makes
350 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

We’re great fans of lentils, both for their nutritional value and their taste. This salsa is perfect in summer, especially as an accompaniment to a salad or pasta.

Ingredients

150 g (5½ oz) Puy lentils
a little olive oil

Asia
Sauce
Mediterranean
Summer
Gluten-free
Vegan

Method

Cook the lentils in boiling water for about 15–20 minutes, until just tender. Drain and set aside.
Heat the oil in a large frying pan. Sweat the shallot(s) and garlic until just softened. Add the wine and boil it almost all off.
Allow to cool and stir in the drained lentils and remaining ingredients. Store in the fridge for up to three days.