Lentil salad with herbs and pine nuts

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 200 g dry green or beluga lentils
• 1 bay leaf
• 60 ml olive oil
• 2 shallots
• 5 garlic cloves
• 70 g pine nuts
• Zest of 2 lemons and 2 tbsp juice
• ½ tsp chilli flakes, optional
• 1–1½ tbsp red wine vinegar
• 24 g fresh parsley, mint, basil or coriander
• 40 g rocket
• Salt and black pepper to taste

Step-by-step method

1. Rinse lentils and cook in water with bay and salt for about 17–20 minutes, or until tender but holding their shape. Drain and remove bay.
2. Meanwhile, thinly slice shallots and garlic. Heat oil in a frying pan and soften them for about 3 minutes.
3. Add pine nuts and toast for 4–6 minutes, stirring and watching the garlic.
4. Add lemon zest and optional chilli, stir for 30 seconds and transfer to a bowl to stop cooking.
5. Toss drained lentils in the aromatic oil. Add vinegar, lemon juice and chopped herbs.
6. Fold in rocket last, adjust salt and pepper, and serve warm or at room temperature.