Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 450 grams of green lentils, washed (1 pound)
- 100 grams of finely chopped red onions (3 ¼ ounces)
- 100 grams of finely chopped garlic (3 ¼ ounces)
- 100 grams of chopped celery (3 ¼ ounces)
- 50 grams of chopped thyme (3 tablespoons)
- 30 millilitres olive oil (2 tablespoons)
- 1 litre of vegetable stock for cooking (1 quart)
- Salt and black pepper
For the salsa:
- 3 blood oranges, cut in segments
- 2 vine ripened tomatoes, diced
- 100 grams of diced red onions (3 ¼ ounces)
- 1 jalapeno pepper, finely chopped
- 100 millilitres of chopped chervil (3 ¼ ounces)
- Zest and juice of 1 blood orange
- Salt and black pepper
Method:
Sweat the onions, the celery and the garlic in a medium-sized pan over a medium high heat in the olive oil. Cook until golden, about 6 minutes. Put the lentils and the thyme in the pot and cover with the vegetable stock, but do not add salt, as this will make the lentils hard. Let the flavours mingle. Cook over a low heat, adding stock when necessary. After 35-40 minutes the lentils should be completely cooked, season. Set aside and keep warm.
To make the salsa, combine all the ingredients in a large mixing bowl, stir well and let rest for an hour. It will then be ready to serve.
Serve the hot lentils in a bowl, garnish with the salsa, drizzle light herb vinaigrette and serve. Garnish with onion sprouts.
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