Piquant Puy Lentil Salad

Name: Piquant Puy Lentil Salad
Yield: A Simple Side for 6–8
Ingredients: 3–4 tbsp extra-virgin olive oil; 2 tsp tomato ketchup; 3 red bird’s-eye chillies (or less if you’re cooking for Aunt Mavis); 3 garlic cloves, minced; 250 g/9 oz/1¼ cups Puy lentils; 1 large onion, sliced; 1 large red (bell) pepper, cut into very thin strips; 2 limes; ½ cucumber, diced real fine; 1 bunch of spring onions (scallion(s)), diced; 4 large firm tomatoes, cored and diced; big handful of fresh coriander (cilantro), chopped; salt; 1 bunch of spring onions (scallion(s)), diced; big handful of fresh coriander (cilantro), chopped

Preparation info

A Simple Side for
6–8

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This dish is as attractive as it is tasty, which is some feat as lentils have been called many things, but pretty isn’t usually one of them.

Ingredients

250 g/9 oz/1¼ cups Puy lentils
1 large

Side dish
Spicy
Vegan

Method

Put the lentils into a pan of unsalted water, bring to the boil and cook for around 30 minutes, or until just cooked. Refresh and drain.

Put the drained legumes in a pretty serving bowl and add the onion and pepper. Use a thin knife to peel one of the limes, removing the pith, and chop the flesh, discarding any pips. Add this to the lentils.

Grate the zest of the other lime, the