Lentil Salad

Name: Lentil Salad
Ingredients: 8 oz / 230 g green or Puy lentils; 8 oz / 230 g green or Puy lentils; 4–5 tbsp hazelnut oil or extra virgin olive oil; 4–5 tbsp hazelnut oil or extra virgin olive oil; 1–2 garlic cloves, peeled and crushed (optional); 1–2 shallots, peeled and finely chopped; freshly ground black pepper; salt; 1–2 tbsp balsamic vinegar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g green or Puy lentils
4–5 tbsp

Gluten-free
Vegan

Method

Put the lentils in a saucepan, cover with water and cook until just tender. Drain if necessary. While still hot, stir in the oil and vinegar, and season lightly. Stir in the shallots and garlic, if using.