Ingredients

150 g (5 oz) dried Puy lentils
1 onion, chopped
1 red pepper. cored, deseeded and sliced
250 g (8 oz) cherry tomatoes
600 ml (1 pint) boiling vegetable stock
2 tablespoons tomato purée
2 thyme sprigs
4 tablespoons olive oil
2 tablespoons balsamic vinegar
100 g (3½ oz) bag watercress, spinach and rocket salad
150 g (5 oz) feta cheese, crumbled
leaves from a small bunch of mint
salt and pepper

Instructions

1.Preheat the slow cooker if necessary. Put the lentils into a sieve, rinse well with cold water, drain and add to the slow cooker pot along with the onion, red pepper and tomatoes.
2.Mix the boiling stock with the tomato purée, thyme and a generous amount of sait and pepper.
3.Pout over the lentils, cover with the hd and cook on high for 3-4 hours or until the lentils are tender.
4.When almost ready to serve, fork the oil and balsamic vinegar together m a bowl, add the salad leaves and toss gently.
5.Spoon the hot lentis mus shallow bowls, draining off any excess cooking liquid. Pile the salad on top and sprinkle with the feta, mint leaves and a little extra pepper. Serve mmediately with warmed pitta breads, if liked.
6.Serve mmediately with warmed pitta breads, if liked.
7.Alternatively, lift the pot out of the housing using oven gloves, leave the lentils to go cold, then make the dressing and toss together with the salad leaves, feta and mint. adding 100 g (3½ oz) frozen peas for the last 15 minutes of cooking time.
8.Drain 2 x 120 g (3% oz) cans sardines in tomato sauce, reserving the sauce. Flake the fish into chunky pieces, discarding the bones.
9.Stir the sauce into the lentils. Shred 2 little gem lettuces and mix with 2 finely chopped red onion, then toss with the juice of 1 lemon, a small bunch of mint, roughly chopped, and salt and pepper.
10.Spoon the hot lentils into shallow bowls and top with the sardines and the lettuce salad. Serve immediately.
11.FOR LENTIL SALAD WITH SARDINES & PEAS, cook the lentils as above, adding 100 g (3½ oz) frozen peas for the last 15 minutes of cooking time.
12.Drain 2 x 120 g (34 oz) cans sardines in tomato sauce, reserving the sauce.
13.Flake the fish into chunky pieces, discarding the bones. Stir the sauce into the lentils.
14. Shred 2 little gem lettuces and mix with 2 finely chopped red onion, then toss with the juice of 1 lemon, a small bunch of mint, roughly chopped, and salt and pepper.
15.Spoon the hot lentils into shallow bowls and top with the sardines and the lettuce salad. Serve immediately.

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