Lentil and Spinach Salad with Onion, Cumin and Garlic

Name: Lentil and Spinach Salad with Onion, Cumin and Garlic
Yield: Serves 6
Ingredients: 2.5 ml/½ tsp finely grated (shredded) lemon rind; 225 g/8 oz/1 cup Puy lentils; salt and ground black pepper; 1 fresh bay leaf; fresh thyme sprig; 30–45 ml/2–3 tbsp chopped fresh parsley; 5 ml/1 tsp Dijon mustard; 15–25 ml/1–1 ½ tbsp red wine vinegar; 400 g/14 oz young spinach; toasted French bread, to serve; 75 ml/5 tbsp extra virgin olive oil; 1 celery stick; 10 ml/2 tsp crushed toasted cumin seeds; 1 onion or ¾ shallots, finely chopped; 30 ml/2 tbsp olive oil; 1 small garlic clove, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This earthy lentil salad contains a magnificent blend of herby flavours. Puy lentils are tossed with onions, bay, thyme, parsley and cumin, and then dressed in a medley of tasty Dijon mustard, garlic and lemon.

Ingredients

225 g/8 oz/1 cup Puy lentils
1 fresh

Vegan

Method

Rinse and drain the lentils and place them in a large pan. Add plenty of water to cover. Tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil. Reduce the heat so that the water just boils steadily. Cook the lentils for 30–45 minutes, or until just tender. Do not add salt at this stage, as it toughens the lentils.
Meanwhile, t