I original found the idea for cooking lentils like this in a Linda McCartney cookbook a few years back. They are so delicious I have been making different versions ever since.
Depending on the season you can serve them over warm greens or in this case for summer I have introduced them to a healthy and delicious salad using fresh spinach, rocket, lettuce and snow peas from the garden.
Could easily be vegan; simply by substituting the mayonnaise and yoghurt for soy or other vegan alternatives. Enjoy!!
Preparation time: 35mins
- 1 cup brown or green lentils
- 6 cups of water
- 1 large brown onion, peeled and quartered
- 2-3 cloves of fresh garlic, peeled and smashed
- 2 bay leaves
for the dressing
- 3 tbs light mayonnaise*
- 3 tbs natural set yoghurt
- 2 spring onions
- 2 tbs finely chopped parsley
*Remember if using store brought mayonnaise to check if the product is made using free range eggs. I recently found a Hinze version that is pretty good and states that the mayonnaise is made using free range eggs only.
for the salad
- couple of bunches of mixed salad greens
- good handful of fresh snow peas, sliced in half
- 1 punnet of cherry tomatoes, sliced in half
- 8 – 10 button mushrooms, sliced in half
Add the water to a medium saucepan and cook the lentils with the onion, garlic and bay leaves; simmering for around 25mins until the lentils are tender.
Drain and rinse under cold water; remove the onion, garlic and bay leaves and set aside.
Combine all the dressing ingredients and season with salt and pepper. Fold the dressing through the lentils.
Combine the salad ingredients in a large salad bowl; add the lentils and toss through.
Serve with thick wedges of dark rye or pumpernickel bread spread with hummus.
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