Lentil fortitudeJanuary 30, 2010
This is one of those ‘Why didn’t I think of that?’ dishes: lentil tabbouleh, from Greg & Lucy Malouf’s Saha book. In fact, this combo is so obvious, you all probably eat it five times a week, but it’s a delicious revelation to me.
While you could easily do this with canned lentils, I used dried Puy lentils as per the recipe and was reminded again how fantastic they are – they hold their shape so beautifully, and the ever-so-slightly-squeaky texture is a brilliant contrast to the soft moistness of the other ingredients.
My only tip is to add the tomatoes at the last minute before serving, as they start to lose their colour a little once mixed in.
100g Puy lentils
juice 1 lemon
1 cup mint leaves, chopped
1 cup parsley, chopped
3 shallots, finely chopped
2 tomatoes, seeded & diced (this is one occasion where I actually do seed the tomatoes, to prevent sludginess)
1 tsp ground cinnamon
1 tsp ground allspice
salt & pepper
I’m pretty sure you can figure out what to do now – cook the lentils in boiling water for 20 mins or so, till just tender; cool; chuck everything in!