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Warm Puy Lentil Salad
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Warm lentils make a surprisingly satisfying, yet light, lunch. Their earthy flavour is enhanced by the clean, fresh taste of the spring herbs, red onions and plum tomatoes. If possible, make up your own herbal salad to accompany the lentils with roughly ripped sorrel leaves, chervil, flat-leaf parsley and rocket, and mix them into baby red chard, mizuna, curly endive, and so forth. If you have access to a particularly good greengrocer, buy some blanched dandelion leaves.
This recipe was first published in May 1999.