Ingredients
- 1 cup lentils
- 1 stick celery
- 1 bay leaf
- half a coarsely chopped carrot
- half a chopped red onion
- 1 small deseeded, chopped red capsicum
- 1/2 cup coarsely chopped coriander leaves
- 16 kalamata olives
- 100g crumbled low-fat feta
- 6 tbsp olive oil
- 6 tbsp red wine vinegar
- pinch cayenne pepper,
- salt flakes
- pinch ground cumin.
Method
Rinse 1 cup lentils under cold water and place in a saucepan with 1 stick celery, 1 bay leaf and
half a coarsely chopped carrot. Add enough cold water to cover by 3-4cm, then bring to the boil and simmer, covered, for about 15-25 minutes or until lentils are tender. Drain and discard celery, bay leaf and carrot.
Place lentils in a serving bowl and add half a chopped red onion, 1 small deseeded, chopped red capsicum, 1/2 cup coarsely chopped coriander leaves, 16 kalamata olives and 100g crumbled low-fat feta.
In a small bowl whisk 6 tbsp olive oil, 6 tbsp red wine vinegar, pinch cayenne pepper, salt flakes and a
pinch ground cumin.
Toss the dressing with lentil mixture and serve sprinkled with finely grated zest of 1 lemon.
Serve with barbecued short loin lamb chops.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
