Friday, 26 November 2010

Lentil salad with celery, apple and mint

I try to prepare lentils at least once a week at home, because their versatility makes it so easy to makes different salads, use instead of potatoes with chicken or lamb or use to make a delicious soup. Packed with goodness for the body and soul, lentils are rich in protein and iron, as well as vitamins and fibers.
This recipe is inspired by the lentil salad i ate at Le Petit Maison in London, i love the combination of crunchy celery and apple. If you want to take it to the next level you can add some feta cheese as well, but i quite like the simplicity of this salad. You can make more of the lentils, use half of it for this salad and refridgerate the rest to use another day with different ingredients.

Serves 4

150g lentils
1 garlic clove, peeled
1 red onion, peeled
1/2 apple, granny smith, cut into 1-2mm cubes
2 celery stalks, cut into 1-2mm cubes
bunch of mint, finely chopped

3 tbsp Olive oil
1 lemon, juice
salt and pepper

1. Put the lentils in a saucepan and cover with 450ml water. Add the garlic clove and 1/2 of the onion.
2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but still have a slight bite to them. You do not want to end up with a lentil mush.
3. Prepare the celery and apple now. Finely chop the other half of the onion too. Once you have chopped the apple, put it in a bowl with water and lemon juice, otherwise the apple will start turning brown.
4. Drain the lentils and cool down under cold, running water.
5. Put them in a bowl, add the apples, onion, celery and chopped mint. Drizzle with olive oil and lemon juice to taste. Season with salt and pepper.

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