Salad with Lentils, Apple and Coriander

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 200 g (7 oz/1 cup) lentils, (use small greyish green [Puy] lentils that stay firm after coo

Method

Cook the lentils in plenty of unsalted water for approx. 20 minutes until done, drain them in a colander and rinse under cold running water. Cut the blanched celery on a slicer, mandolin or in the food processor in very thin diagonal slices. Place them in a tray of ice-cold water until used, which will make them hard and crunchy. Soak the sultanas in warm water, drain in colander and save until