Monday, 28 March 2011

Warm lentil salad

The daffodils and crocus are bobbing in the gardens and parks. The sun is paying us the occasional visit and yesterday the clocks went forward to usher us into British Summer Time. You may have noticed however that  the temperature still has a way to go until we can officially crack open the strawberry and pimms so here is a recipe to make it feel like spring, at the same time as providing a little bit of winter comfort.



This dish is moderately healthy, warming and filling and perfect for lunch on a fresh spring day. 


Warm Lentil Salad (serves 2)
  • 400g cooked puy lentils (or 1 can)
  • 1/2 small red onion, very finely diced
  • 1 tblsp of red wine vinegar
  • 1 tblsp of olive oil
  • 3 small uncooked chorizo sausages, sliced
  • 1 stick celery, peeled and finely diced
  • tblsp of chopped parsley
  • 2 eggs, poached
  • dash vinegar for the egg water
  • s&p
  1. Boil pan of water with dash of vinegar and pinch of salt ready for the poached eggs.
  2. Fry chorizo (no need to use any oil, it's fatty enough) until slightly crisp, remove the chorizo and set aside until you need it. Deglaze the pan with the red wine vinegar to remove any cripsy bits of chorizo.
  3. Put cooked and drained lentils into a pan with the onion, oil and deglazed red wine vinegar and chorizo bits with a sprinkling of salt, and stir over a low heat until warmed through but not piping hot and then set the pan aside. 
  4. Poach 2 eggs in the pan of simmering water and while they are cooking take the warm lentil mix, stir in the celery and capers and portion into little mounds on two plates.
  5. Surround the lentils with chorizo slices and place the egg on top of each. Season with s&p and sprinkle chopped parsley on top.


5 comments:

  1. sounds delicious.... but how... oh how do I poach an egg???
    We... still use this one... http://theinternationalcookingclub.blogspot.com/2011/03/papas-poached-eggs-breakfast.html
    but obviously it is NOT the same thing.... :)

    ps: totally relate to your story and one day i will follow your footsteps and make my cooking dreams come true!

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  2. Our clocks are just about to go forward to signal the start of the dark months (brrr) but I think this would be perfect for autumn too. Thanks!

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  3. Hi International:

    Poached eggs are really easy. Heat a pan of water (approx 3 inches) to a rolling boil, salt and add half a teaspoon of vinegar to the water. Then reduce the heat and whisk the water in a circle to create a whirlpool. Careful drop the egg into the middle and leave approx 3 minutes or until the white is completely cooked. You can place a lid on as well if required.

    The fresher the eggs the better, and leave them at room temp. Crack the egg in a bowl first so that you can control the speed it enters the water. The vortex movement of the water *should* hold the white together as it solidifies but if it gets a bit straggly it is still perfectly edible. Remove with a slotted spoon and then rest on kitchen towel for a moment to soak off any excess water.

    I eat too many poached eggs. They are a weakness of mine ;-)

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  4. Kitchenmaid: apologies for forgetting the international nature of the internet. You are right, perfect for Autumn too!

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  5. Oh thank you!!!! Will def try one tomorrow or the day after. Bought my eggs last weekend. Should be fine right?
    Again thank u and enjoy ur evening!
    Stephanie

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