Chef’s brown lentil salad

Brown Lentil Salad

  • 250g brown lentils soaked overnight
  • 1 medium onion diced fine
  • 1-2 cloves garlic crushed
  • 1 tblsp Dijon mustard
  • 150ml white wine vinegar
  • 200ml good olive oil
  • salt & pepper
  • 3 bay leaves

Drain lentils, place in a pot & cover with cold water, add bay leaves and salt.

Cook until lentils are soft, drain, mix the rest of ingredients together and pour over warm lentils, combine and allow to cool.

Courtesy: Peter Clarke



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