Jul 032010
Ingredients
1 cup of cooked Puy lentils
1 brown onion diced
1 tablespoons olive oil
1 tablespoon red wine vinegar
2 tomatoes diced
3 tablespoons mint leaves finely chopped
1 tablespoon parsley leaves finely chopped
salt and pepper to taste
Method
Fry the onion in the olive oil until softened.
Add the tomatoes and cook for 2-3 minutes.
Add the vinegar and then add the pre-cooked lentils to warm through.
Remove from heat and toss through fresh herbs and salt and pepper to taste.
Serve with toasted sourdough.
Author
Megan Goodman
Donvale