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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This may smack heavily of the vegetarian - indeed, it is a vegetarian dish - but it is extremely good, lovely on a lunch table with cheese or a salad. It is particularly delicious with a little carpaccio of beef.
Cook your lentils according to type and package instructions until they are tender. Meanwhile, put the tomatoes in a saucepan with a little water and seasoning, and allow them to reduce to a rough sauce. Add the lemon juice and reduce again.
Drain your lentils and put them in a food processor with all the other ingredients, including the tomato sauce. Work together until you have your d