Lentil salad with celery leaves
Packed with fibre, iron and protein, lentils are a wonderful, healthy food and so versatile.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Kitchen scale
- Peeler
- Nonstick skillet
- Saucepan
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Plate
- Kitchen timer
Ingredients
- ½ cup (100 g) organic puy-style lentils
- ⅓ cup (80 ml) extra virgin olive oil, plus extra for drizzling
- sea salt
- freshly ground black pepper
- 30 g traditionally smoked belly bacon, trimmed of skin and cut into 1 cm pieces
- 1 onion, roughly chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon rosemary leaves, roughly chopped
- ¼ cup (60 ml) verjuice
- 2 tomatoes, diced
- 2 sticks celery, finely diced, pale green leaves roughly chopped and reserved
- 4 sprigs lemon thyme, leaves picked and chopped
- handful flat-leaf parsley leaves, roughly chopped
- 25 g Parmigiano Reggiano (optional), shaved
