This delicious Warm Plant-Based Puy Lentil Salad mixes the herbs sage, rosemary and thyme with red onion, leeks, celery, red pepper and corn for a wonderfully tasty salad that you can have warm or cold.
I made it for dinner one evening and served it warm with a green salad of spring onions, spinach, rocket, watercress and cucumber. I then had it for lunch the next day, cold, and had it with spinach, rocket, watercress, mixed sprouts, strips of red pepper and wholemeal bread with hummus.
I’ve used ‘Puy’ lentils in this salad as I have a bit of a soft spot for them. They come from the commune of ‘Le Puy’ in the Haute-Loire region of south-central France and are a blue-green colour, with a slightly peppery taste. They’re brilliant at holding their small, lens shape when cooked, so are especially good in salads.
Lentils in general are loaded with protein, iron and zinc, not to mention fibre, folate, and potassium. They’re also rich in prebiotics that are brilliant at feeding your friendly flora. A must have every day of the week!
I hope you enjoy my nutritious and delicious new recipe for Warm Plant-Based Puy Lentil Salad as much as I do! L
et me know below what you think and please share it with your friends and family. Thank you!
- 113 g dried Puy lentils rinsed
- 1 red onion finely chopped
- 2 celery sticks finely chopped
- 1 leek finely chopped
- 1 pint plant-based stock
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- teaspoon thyme
- 100 g corn with no added salt drained if in a tin
- 1 red pepper finely chopped
- 2 garlic cloves crushed then chopped
- Add the chopped onions, garlic, leeks and celery to a pot with all the herbs and an inch or two of cold water and cook until soft for about 5 minutes.
- Add the Puy lentils and half the stock to the pot. Cover and cook for 20 - 25 minutes until the lentils are cooked. Add more stock if necessary throughout the cooking.
- Add the raw red pepper and corn to the pot and stir together, then it's ready to serve.