Lentil Salad

It’s bad enough trying to force lentils down the throats of grown men, let alone squealing children. But lentils, cooked well (i.e. not into a muddy mush) are a noble ingredient: cheap, easy to store and possessed of a wonderfully nutty, earthy taste. I particularly like those tiny greenish-brown ones from Puy in France, but most are OK. Wash first, to remove any unwelcome stones and twigs, then cook at a simmer for anything from 25 minutes to an hour. You want them al dente. This recipe wa