Lentil Salad from Students' Cookbook by Sophie Grigson

Name: Lentil Salad from Students' Cookbook by Sophie Grigson
Total time: 40 min
Ingredients: salt; pepper; ½ tablespoon chopped fresh mint; 3 tomatoes, de-seeded and chopped finely; 8 black olives, halved and pitted; 4 hard-boiled eggs, quartered lengthways; 1 tablespoon wine vinegar; 4 tablespoons olive or sunflower oil; 1 tablespoon chopped fresh parsley; a bouquet garni (a sprig each of parsley, thyme and rosemary, and a bay leaf, tied together with string); 1 small onion, quartered; 250 g (8 oz) brown or green lentils; 2 whole garlic cloves

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The key to making a good lentil salad is not to overcook the lentils. Whip the pan off the heat as soon as they are just tender but still firm with a nutty taste. They can simply be dressed, while ...

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Ingredients

salt
pepper
½ tablespoon chopped fresh mint
3 tomatoes, de-seeded and chopped finely
8 black olives, halved and pitted
4 hard-boiled eggs, quartered lengthways
1 tablespoon wine vinegar
4 tablespoons olive or sunflower oil
1 tablespoon chopped fresh parsley
a bouquet garni (a sprig each of parsley, thyme and rosemary, and a bay leaf, tied together with string)
1 small onion, quartered
250 g (8 oz) brown or green lentils
2 whole garlic cloves