Lentil salad with tinned herring | Marine Stewardship Council

Ingredients

• 2 cans of smoked herring (approximately 80 g drained weight)
• 200 g puy lentils
• 1 sprig of thyme
• 1 clove garlic, crushed
• 1 bay leaf
• 1 tbsp dijon mustard
• 2 tbsp white wine vinegar
• 6 tbsp sunflower oil
• 1 small onion, coarsely chopped
• 3 sprigs of basil, leaves coarsely chopped
• 3 sprigs of mint, leaves coarsely chopped
• 2 sprigs of dill, finely chopped
• zest of ½ lemon