serves
4–6
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4–6
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 500 g puy lentils
- 5 French shallots, finely diced
- 4 celery stalks, finely diced
- 2 carrots, finely diced
- a few thyme sprigs
- 1 bunch tarragon, leaves picked and chopped
- 3 tbsp grapeseed oil
- 2 tbsp cabernet sauvignon vinegar
- sea salt and freshly ground black pepper
- pale celery leaves picked from the inside of a bunch, to garnish
Instructions
Put the lentils, shallots, celery, carrot and thyme in a medium saucepan and cover with water. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes, or until the lentils are tender. Drain and transfer to a bowl.
Combine the tarragon, oil and vinegar in a small bowl. Mix well and season to taste.
Fold the vinaigrette through the lentils and vegetables and taste for seasoning. Garnish with celery leaves to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
