zoom Golden onion and green lentil salad
  • Print A4 A5
    • Close

    Save to your scrapbook

    Golden onion and green lentil salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Golden onion and green lentil salad

    • Vegan
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4

    Ingredients

    4 onions, cut into 1cm rings
    4 tbsp olive oil
    1 tsp light brown soft sugar
    1 tsp cumin seeds, lightly crushed
    200g dried green lentils, rinsed
    240g sunblush tomatoes in oil, loosely drained
    2 tbsp sherry vinegar
    2 tbsp lemon juice
    2 small preserved lemons, halved, pulp discarded, skin finely sliced
    50g flat leaf parsley, chopped

    Method

    1. Ideally, use 2 large, non-stick frying pans to cook the onions. Divide the oil between the pans, followed by the onion slices and a pinch of salt for each. Put both pans over a low-medium heat and cook very slowly for 25 minutes, turning the slices over regularly. They should turn soft, sweet and golden. Some charring in places is fine. Divide the sugar and cumin seeds between the pans and cook for a further 5 minutes to caramelise.

    2. Meanwhile, put the lentils in a small saucepan and add 550ml water. Bring to the boil, partially cover and simmer for 25 minutes, until tender. Drain off any excess water and keep warm. Tip the lentils into a serving dish and add all the remaining ingredients, including the onions; season. Toss to mix and serve warm.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary