Jul 032010

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


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.


Megan Goodman

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