27th Sep 2017
Lentils with Green Olives, Celery Leaf, Mint and Orange
400g green or brown lentils
1 tsp salt
? tbsp red wine vinegar
grated zest and juice of 1 orange
4-5 tbsp olive oil
a small bunch of celery leaves, roughly chopped (use any pale stalks, finely chopped)
a large bunch of fresh mint, leaves roughly chopped
60g green olives, pitted and roughly chopped
freshly ground black pepper
Rinse the lentils in cold water, then put them into a saucepan and cover with 1 litre of cold water.
Bring to the boil, skimming off any froth that surfaces.
Simmer for 20-30 minutes, until the lentils are cooked through but still with slight resistance. Add the salt 5 minutes before the end of the cooking time.
Drain the lentils and put them into a bowl.
Dress the lentils while still warm with the red wine vinegar and the orange juice. Add the orange zest and olive oil.
Add the celery leaves and mint and the chopped olives.
Mix well and taste for seasoning. Serve just warm.
Extracted from The Art Of The Larder: Good Food from Your Storecupboard Every Day by Claire Thomson (Quadrille, approx €23). Photography – Mike Lusmore 2017
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