Puy Lentil, Red Onion and Yoghurt Salad

Name: Puy Lentil, Red Onion and Yoghurt Salad
Yield: Serves 4–6 as a starter
Ingredients: 60 ml (2 fl oz) olive oil; 1 large red onion, peeled; 1 teaspoon ginger, grated or chopped; 1 clove garlic, peeled and finely chopped; 100 g (3 ½ oz) puy or green lentils, rinsed under cold water and drained; 100 g (3 ½ oz) puy or green lentils, rinsed under cold water and drained; 4 teaspoons soy sauce; 100 g (3 ½ oz) puy or green lentils, rinsed under cold water and drained; 2 tablespoons pomegranate molasses or tamarind paste; 4 teaspoons vinegar; 100 ml (3 ½ fl oz) thick yoghurt; 2 tablespoons pomegranate molasses or tamarind paste; 1 large teaspoon sumac (optional)

Preparation info

Serves
4–6
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is a lovely first course because it is dense, small and complex in favour. Serve it with warm fatbread. Sumac is a red berry from the Middle East. It is usually sold in its ground form and has a pleasant astringent taste. If you can’t find it, don’t worry, as the dish will still taste great without it.

Ingredients

1 large red onion, peeled
60 ml (2 fl oz) olive oil

Starter
Vegetarian

Method

Finely dice half the onion and fry in half the oil until it begins to caramelise. Add garlic and ginger and cook a little more, stirring well. Add lentils, soy sauce and enough water to cover by 1 cm (