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    Lentil and Celery Salad


    Source of Recipe


    unsure


    List of Ingredients


    • 2 tbs freshly squeezed lemon juice
    • 4 tbs extra virgin olive oil + 2 tbsp
    • freshly groud black pepper and salt
    • 1 clove crushed garlic (or chopped) + 2 cloves
    • 300g green or brown lentils, rinsed and drained.
    • 5 cups water
    • 2 celery stalks cut in 8cm pieces
    • 4 cloves garlic bruised with flat blade
    • 1 lge spanish onion finely chopped
    • 2 lge celery stalks cut in 1cm cubes
    • 1/4 cup chopped continental parsley


    Instructions


    1. Combine salt with lemon juice in a bowl. whisk until dissolved.
    2. Add garlic and then the 4tbs oil in a steady trickle, whisking all the while. Season with pepper.
    3. Place lentils, water, bruised garlic cloves and 2 celery stalks in a saucepan.
    4. Bring to the boil over moderate heat. Simmer about 30 mins or until lentils are tender but still holding shape. Drain well and remove celery and garlic.
    5. Transfer lentils to a large bowl.
    6. Combine 2 tbsp oil, onion and diced celery in heavy frying pan and cook over mod heat until the vegies begin to soften (about 3 mins).
    7. Add garlic and cook for a further 1 minute. Stir vegies into lentils. Pour over vinaigrette.
    8. Add parsley. Toss well.
 

 

 

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