Salad of Lentils and Coriander |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An adaptation of a recipe by Brigitte Hafner. Ingredients:
6 tablespoons pine nuts |
2 spring onions |
2 sour gherkins |
1 1/2 cups green lentils |
1 cup coriander leaves |
2 tablespoons white wine vinegar |
5 tablespoons olive oil |
salt |
pepper |
Directions:
1. Toast the pine nuts.
2. Slice the spring onion finely.
3. Rinse and chop the gherkins finely.
4. Rinse lentils and cook in plenty of water until al dente (15-20 mins).
5. Drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water).
6. Mix with the other ingredients and season to taste.
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