Recipe: Lentil on my mind
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.THE LAST recipe for cooking with mint is for lentil salad. It was submitted by Gwen White of Cricklade, Wiltshire. She found it in The Greens Cookbook. It is delicious.
Minted Lentil Salad
Serves 6 as side-dish
Ingredients: good olive oil
8oz (225g) Puy lentils
1 medium carrot, finely diced
1/2 small onion, finely chopped
1 large clove garlic, minced
salt
2 red bell peppers
3tsp chopped mint
2tbs chopped parsley
1/2 tsp each of chopped thyme and marjoram
8oz (225g) feta cheese, cubed
freshly ground black pepper
Vinaigrette: juice of 1 lemon
1/4 tsp paprika
pinch cayenne
1 clove garlic, minced
Preparation: Peel two strips of zest off lemon and julienne or mince. Mix 3tbs lemon juice with the zest, paprika, cayenne, garlic and good pinch salt. Whisk in 6tbs oil and adjust seasoning. Rinse lentils, cover with 1 1/2 pint water, and bring to boil with carrot, onion, garlic and 1/2 tsp salt. Simmer until just cooked, about 20-25 minutes. Halve, core and de-seed peppers. Grill until skin is well charred. Place in a bowl covered with a plate for 10 minutes. Scrape off skins. Slice or chop. Fold the warm lentils into the vinaigrette. Add herbs and roast peppers, reserving a few strips of pepper and a little mint. Adjust seasoning. Serve with feta tossed over, together with remaining peppers. Drizzle some olive oil over; sprinkle with mint.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments