If you havent discovered these lentils you really must. I used to think that lentils were fare for tree hugging hippy vegetarians and never ventured down that path but when I was a nanny in the UK I first discovered a version of this salad and I was hooked. The trick is adding garlic, salt and olive oil and adding a generous amount. I often make a version of this and take it to work for lunch, its healthy and fills me up and is a great option if you want to have meat free days (just omit the bacon). You can also use regular lentils for this dish. Instead of tomatoes you could try baby spinach and feta; walnuts and rocket leaves; baby beets and blue cheese; olives and capers.
What you need
200 grams puy lentils
1 head of garlic, finely chopped
1 onion, finely chopped
200 grams chopped bacon or ham (optional)
6 tomatoes, quartered
100 mls olive oil
Herbs – thyme, oregano, parsley or basil
Salt and pepper
How to make
1. Boil the lentils as instructed on the packet – they usually need 20 – 30 minutes.
2. Roast olive oil drizzled tomatoes in the oven for 20 minutes.
3. Sautee garlic, bacon/ham and onions in a pan until soft.
4. Add the cooked lentils to the pan with the onions and garlic, season with salt, pepper and herbs.
5. Cook for a few more minuted whilst mixing the ingredients through.
6. Spoon into a serving dish and top with the roasted tomatoes, more herbs and an extra drizzle of olive oil