Puy lentil, red onion & herb salad

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• EPR

  30 August 2009

  EPR commented on this recipe

  I've made this a few times now on a Sunday to accompany a roast chicken. I used shallots instead of red onion and slightly less lemon as when I did the recipe with 2 lemons it was very tart. Overall a fab recipe and I will continue making it.

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• EPR

  30 August 2009

  EPR rated this recipe

  

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• Aoife

  30 June 2010

  Aoife commented on this recipe

  This recipe was lovely but I agree with EPR above - two lemons was too much. I'd suggest using one lemon for the marinade then serving the salad with a little lemon slice so each diner could choose to make their salad more zingy. I also gave the option for the meat eaters among us to add some gently fried chorizo and a bit of crumbled feta to the dish. Twas nom.

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• Aoife

  30 June 2010

  Aoife rated and commented on this recipe

  

  Forgot the star ratings. Took away two for the misguided lemon overdose :)

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• Katie

  22 July 2010

  Katie rated this recipe

  

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Ingredients

• 1 small red onion , halved and finely sliced
• 2 lemons , juiced
• 2 tsp golden caster sugar
• 1 tsp ground cumin
• 1 garlic clove , crushed
• 300g Puy lentils
• small bunch coriander , leaves picked
• small bunch parsley , leaves picked

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Vegan, Gluten-free

Ingredients

• 1 small red onion , halved and finely sliced
• 2 lemons , juiced
• 2 tsp golden caster sugar
• 1 tsp ground cumin
• 1 garlic clove , crushed
• 300g Puy lentils
• small bunch coriander , leaves picked
• small bunch parsley , leaves picked

Per serving

123 kcalories, protein 9.4g, carbohydrate 20.7g, fat 0.8 g, saturated fat 0g, fibre 3.5g, salt 0.02 g

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