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

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

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