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Golden onion and green lentil salad
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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
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.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.
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