Curried lentil salad Photo: Quentin Jones
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Ingredients
1 tbsp butter.
1 1/2 tbsp curry powder.
1 1/2 cups green.
Puy lentils.
1 small Spanish (red) onion, finely sliced.
125g cherry tomatoes, halved.
60g baby spinach leaves.
1/4 cup coriander leaves.
1/4 cup mint leaves.
2 tbsp red wine vinegar.
1/3 cup extra virgin olive oil.
Sea salt and freshly ground black pepper.
Method
Melt the butter in a medium saucepan and add the curry powder. Stir for about 20 seconds, then add the lentils, stirring until well coated. Add a generous pinch of salt. Cover with water and simmer until tender, about 20 minutes. (Take care not to let the lentils boil dry - top up with more water if necessary, but don't make too wet.) Remove from heat and set aside to cool.
Place the lentils in a large bowl with the onion, tomatoes, spinach and herbs. Whisk together the vinegar and oil, add to the salad and toss well. Season to taste.
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