Salade de Lentilles Provençale (Provençal Lentil, Tomato and Olive Salad)
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Ingredients
- 250 g puy lentils, rinsed
- 600 ml vegetable stock
- 200 g cherry tomatoes, halved
- 60 g black olives, pitted and halved
- 0.5 red onion, finely sliced
- 15 g fresh flat-leaf parsley, chopped
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp dijon mustard
Nutrition (per serving)
- Calories
- 388 kcal
- Protein
- 16.8 g
- Carbohydrate
- 36.7 g
- of which sugars
- 4.3 g
- Fat
- 16.3 g
- of which saturates
- 2.3 g
- Fibre
- 8.3 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Simmer the puy lentils in the vegetable stock for 20-25 minutes until tender but still holding their shape, then drain and leave to cool slightly.
- 2
Whisk the red wine vinegar, extra virgin olive oil and dijon mustard together with a little seasoning to make a dressing.
- 3
Toss the warm lentils with the dressing, then stir in the cherry tomatoes, black olives, red onion and parsley.
- 4
Taste and adjust the seasoning.
- 5
Serve warm or at room temperature.
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