This recipe comes from the recipe book Cool food.
There a whole series of these books which I have (including Bowl food, Hot food, Sweet food) that are really very good. With the exception of only one of two recipes that haven’t turned out so well, I think most I have made or tasted from these books have been pretty impressive.

During my maternity leave, which was over the summer, I experimented with different salads using this Cool food recipe book. I figured a different dish a week is a great way to experiment without burning yourself out and salads are a great meal – and you always feel so much lighter after eating them.

This one is a definite addition to the repertoire. Also, it uses home grown mint (which is always growing in abundance in my garden, and rarely used).

Ingredients

• 1/2 brown onion
• 2 cloves
• 1 2/3 cups of small green lentils (called Bondi lentils in my local deli), or puy lentils
• 1 large strip of lemon zest
• 2 garlic cloves, peeled
• 1 bay leaf
• 3 1/2 cups water
• 2 teaspoons of ground cumin
• 2 tablespoons red wine vinegar
• 60ml olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh mint leaves
• 3-4 chopped spring onions

What you will need

• Medium sauce pan

What to do

1. Remove the skin from the onion, and stud the onion with the cloves. Add to the sauce pan
2. Add the lemon zest, 1 teaspoon of cumin, bay leaf, garlic, lentils and water
3. Bring to the boil, and boil on moderate heat for 25-30 minutes or until the water is absorbed
4. Discard the onion, zest and bay leaves. Set aside the garlic and chop it up
5. Whisk together the oil, 1 teaspoon of cumin, vinegar and juice and allow to soak in
6. Add chopped spring onions and mint
7. Season and serve