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lentils, asparagus, lemon, chilli


A warming salad on this stormy winters day. It took me a long time to love lentils but in the midst of early nightfall and stormy weather they make a salad all the more comforting.FAS_8539FAS_8590LENTIL and ASPARAGUS SALAD

150 g puy or green lentils

1 banana shallot

2 tbsp olive oil

450-600ml vegetable stock

200g asparagus

big handful of mint leaves

1/2 fresh red chilli de seeded

zest of 1 lemon

juice of 1/2 lemon

4 tbsp olive oil

salt and pepper

2 tsp black onion seeds

goats cheese crumbled

Begin by frying the lentils and finely chopped shallot with the oil in a deep medium pan. Once the onions are beginning to cook add 300 ml of the stock, place a lid on the pan and bring to the boil. Stir every five minutes adding more liquid as its required. They will take around 25-30 minutes to cook. Alternatively use pre cooked lentils. In the meantime boil the asparagus for no more than a minute or two – it should remain very green. Drain. Add the mint leaves, the chilli (finely chopped) lemon zest and juice, oil, seasoning and seeds. Toss to combine. Once the lentils are cooked add the greens. You shouldn’t have to drain any water from the lentil if you add the liquid and taste them gradually. Mix throughout and serve with a little goats cheese.

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