Name: Green Lentils with Velvety Onions and Oregano Mojo
Yield: Serves 4
Cuisine: British
Ingredients: 2 bay leaves; sea salt and freshly ground black pepper; 25 g picked flat-leaf parsley leaves; juice of ² lime; 150 ml extra virgin olive oil; ² green serrano chilli, deseeded; 1 tbsp red wine vinegar; 400 g Puy lentils; ¼ tsp sea salt; 25 g picked oregano leaves; 1 quantity Velvety Onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

This mojo is a version of one served at the amazing Terre à Terre restaurant in Brighton. It’s a flash of neon green that illuminates the earthy lentils, and it’s fantastic on everything from omelettes to quesadillas.

Ingredients

400 g Puy lentils
2 bay leaves
1 quantity Velvety Onions

Method

Put the lentils and bay leaves in a medium pan and cover by at least 3–4 cm of cold water. Bring to a boil, then turn the heat down and simmer until tender, 20 to 25 minutes.

Make the oregano mojo by blitzing the oregano, parsley, chilli, lime, salt and oil in a food processor or with a sti

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of