Lentil and Tomato Salad
Serves 4 to 6
Ingredients
250g (8oz) large brown lentils
1 large onion, chopped
4 tablespoons olive oil
3 tomatoes, peeled and cut into pieces
salt and pepper
1 small bunch of parsley, finely chopped
2-3 tablespoons vinegar
Method
Soak the lentils in water for a few hours.
Fry the onion in oil until lightly coloured. Add the tomatoes and sauté for a minute.
Add the drained lentils, cover with water and simmer gently for about 1/2 hour until they are tender, adding water as required, then season with salt and pepper, add parsley and vinegar and cook until the lentils are done and the liquid absorbed.
Taste and adjust the seasoning when it is cool. You may add a sprinkling of olive oil if you like.
Find more delicious recipes in Homestyle Middle Eastern Cooking by Pat Chapman
Testing Notes
Sunday 8th January, 2011 - Pat and I loved this salad. I decided to open a can of large brown lentils, as I was short of time. I discarded the liquid and rinsed the lentils under a cold tap. I did cross my mind not to bother peeling the tomatoes, but thought better of it! (for anyone who does not understand how to peel a tomato - simply prick the tomatoes once, put into a pyrex bowl and cover with boiling water from the kettle. The tomatoes skin will split, making peeling easy). I was mean with the vinegar and used only 1 tablespoon, which we found enough. Oh! and we enjoyed it seved warm.
