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Herby Puy lentil & spring vegetable salad
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250g Puy lentils (uncooked)
100ml dry white wine
750ml vegetable stock
1 bay leaf
2 tbsp olive oil
2 medium leeks, trimmed, cut into 0.5cm slices, then washed well
2 x 100g packs asparagus tips, cut diagonally into thirds
3 cloves garlic, finely chopped
200g sugar snap peas
15g mixed, roughly chopped fresh herbs (I used flat leaf parsley, dill and chives)
40g walnuts, toasted in a dry pan, then roughly chopped
For the dressing
3 tbsp olive oil
2 tbsp red wine vinegar
2 tsp honey
1½ tsp Dijon mustard
1 echalion shallot, very finely sliced 1 tsp sea salt flakes
1. Rinse the lentils under cold water, then drain and put in a saucepan. Add the wine, stock and bay leaf. Bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the lentils are tender but retain bite.
2. Meanwhile, warm the olive oil in a large sauté pan over a medium heat. Add the leeks and asparagus, sprinkle with salt, give them a good stir and cook for 5-7 minutes, or until the asparagus is tender. Add the garlic and sugar snap peas, then cook for another 2 minutes.
3. Make the dressing by whisking all the ingredients together. Set aside.
4. Drain the lentils and tip into a large serving bowl. Remove and discard the bay leaf. Add the cooked vegetables and fold through. Toss with the dressing while still warm, then taste and adjust the seasoning. Fold in the herbs (reserving a small handful to garnish) and walnuts. Serve warm or at room temperature, with the remaining herbs scattered over the top.
Typical values per serving:
Vegetarian, 2 of your 5 a day/source of protein
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