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