Name: lentilles en Salade
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 6
Cuisine: France
Ingredients: sea salt; juice of 1 lemon; 4 tbsp olive oil; 300 g Puy lentils; 200 g sorrel leaves; freshly ground black pepper; 2 courgettes; 6 large tomatoes; 1 clove of garlic, crushed, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

Lemon, oil and fresh herbs give a delicate summery flavour to this tomato and lentil salad, delicious on its own or as an excellent accompaniment to grilled fish or chicken.

Ingredients

300 g Puy lentils
6 large tomatoes
2 courgettes

Europe
France
Side dish
Main course
Vegan
Gluten-free
Mediterranean

Method

Simmer the lentils in a pan of water for 20 minutes. Peel the tomatoes after plunging them into boiling water for a few seconds. Chop roughly and place in a mixing bowl. Grate the courgettes and shred the sorrel; add to the tomatoes along with the olive oil, garlic, seasoning and lemon juice. Mix well. Drain the lentils, add to the other vegetables, mix well and serve warm or cold.

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