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  • 250g Puy lentil
  • 1l chicken stock
    or water
  • 1 celery
    heart, finely chopped
  • 1 Granny Smith
    peeled, cored and finely sliced
  • 2 shallots
    finely sliced
  • 25g walnut
    toasted and chopped
  • 2 tbsp flat-leaf parsley
    finely chopped
  • a few handfuls mixed leaf salad
  • 1 tbsp strong blue cheese
    crumbled (we used Roquefort)

For the vinaigrette

Nutrition: per serving

  • kcal349
    low
  • fat13g
  • saturates3g
  • carbs33g
  • sugars5g
  • fibre11g
  • protein25g
  • salt1g
    low

Method

  • step 1

    Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.

  • step 2

    To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.

Recipe from Good Food magazine, April 2013

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.5 ratings

pumphrey09

A star rating of 5 out of 5.

This made a lovely light lunch. Rather than cooking my own lentils, I used a packet of pre-prepared Puy lentils. (Just covered in water, microwaved for 2 mins then rinsed them well.) Other than that, I followed the recipe exactly. Delicious!

kateelioop

A star rating of 5 out of 5.

Yum

kiwitifosi

A star rating of 5 out of 5.

This was delicious. Makes a very good base for all sorts of variations, depending on what's in the pantry and fridge!

egangemi

A star rating of 5 out of 5.

Absolutely delicious and now a regular dish in our house. I actually don't bother with the mixed leaf salad and just arrange everything on board, let the vinaigrette soak up the flavours and tuck in!

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