Name: Warm lentil salad
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: Serves 6
Ingredients: 500 ml (17 fl oz/2 cups) good-quality vegetable stock; large handful flat-leaf (Italian) parsley leaves; finely grated zest of 1 lemon; 370 g (13 oz/1¾ cups) puy lentils or tiny blue-green lentils; 1 teaspoon thyme; 2 garlic cloves, halved; crusty bread, to serve; 2 tablespoons lemon juice, plus extra if needed; 80 ml (2½ fl oz/¼ cup) olive oil, plus extra if needed; 1 medium garlic clove, finely chopped; 1 tablespoon salted capers, rinsed; small handful mint leaves

Katy Holder

Warm lentil salad

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Puy lentils are the little blue-green ones that, unlike red lentils, retain their shape and texture when cooked. They are also high in protein, rich in nutrients, cheap and easily available – what’s not to love?

Ingredients

370 g (13 oz/1¾ cups) puy lentils or tiny blue-green lentils

Side dish
Vegan

Method

Pick through the lentils to remove any small stones that might still be present. Rinse the lentils and drain well, then place in the slow cooker with the thyme, garlic and lemon zest. Pour in the stock and 200 ml (7 fl oz<

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method