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puy lentils carrot shallot thyme bay leaf olives rindless goat cheese extra-virgin olive oil salt mixed baby salad leaves
Viewed: 27 - Published at: 7 years agoIngredients
- 1 2/3 cups Puy lentils, rinsed
- 1 carrot, peeled and diced
- 1 shallot or small onion, finely chopped
- 2 sprigs of thyme
- 1 bay leaf
- 3/4 cup pitted and chopped Kalamata olives
- 3 oz (85g) rindless goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 6 oz (170g) mixed baby salad leaves, to serve (optional)
Method
- Place the lentils, carrot, shallot, thyme, and bay leaf in a saucepan with 5 cups of water.
- Simmer for 1520 minutes or until the lentils are tender.
- Drain the lentils well, transfer to a serving bowl, and remove the thyme and bay leaf.
- Cool until lukewarm.
- Add the olives, goat cheese, and olive oil, and stir together.
- Season with salt and pepper and serve warm.
- Variation: Dressed Lentils
- Leftovers are good served as a salad.
- Splash with balsamic vinegar, add extra olive oil, and sprinkle with lots of chopped parsley.
- If you wish, add sliced anchovy fillets.
