dressed puy lentils
I make this for lunches almost every week, our accompaniments are usually feta cheese, spiced chicken or crab with a side salad...and sometimes a little bread. It keeps well in the fridge for a few days so I only ever make one big batch.
250g dried weight puy lentils, cooked and drained
40ml extra virgin olive oil
30ml cider vinegar
10ml maple syrup
1 tsp dijon mustard
1 tsp sea salt
1 tsp ground pepper
1/2 tsp ground turmeric
1/2 tsp ground coriander
pinch harissa or cayenne pepper
pinch allspice or ground mace
- Puy lentils tend to have a lengthy cooking time - I cook mine in a cheap pressure cooker (£15) with 1 litre of water and a splash of oil on a high heat until the pressure is reached. I then turn down the heat to low, cook for a further 7 minutes, turn off the heat and leave until the pressure drops.
- Place all the other ingredients in a bowl, mix well.
- Drain and cool the lentils, then throughly coat with the dressing.