Green Lentils with Peaches and Red Currants
PREPARATION: 10 MINUTES, COOKING: 25 MINUTES
1 cup (200 g) French-style green (puy) lentils
1 bay leaf
strip of orange or lemon zest
1 tablespoon (15 ml) raspberry vinegar
2/3 cup (150 g) red currants
1 teaspoon (5 ml) honey
1 tablespoon (15 ml) sunflower oil
2 teaspoons (10 ml) hazelnut oil
pinch of salt
freshly ground black pepper
3 firm, ripe peaches, halved, pitted and thickly sliced
1 cup (200 g) mixed salad leaves
1 Put the lentils in a saucepan with the bay leaf and strip of citrus zest. Cover the lentils with plenty of cold water. Bring to a boil, reduce heat and simmer gently for 15–20 minutes, until the lentils are tender but still firm to the bite. Drain thoroughly and discard the bay leaf and citrus zest. Transfer the lentils to a large mixing bowl.
2 Combine the vinegar, red currants and honey in a small saucepan and add 3 tablespoons (45 ml) water. Bring to a boil and cook for a few seconds; remove from the heat. Scoop out the red currants with a slotted spoon and add to the bowl with the lentils.
3 Whisk the sunflower and hazelnut oils into the red currant juices in the saucepan, and season with salt and pepper. Drizzle the dressing over the lentils and red currants.
4 Add the peaches to the bowl, toss together very gently, taking care not to break up the currants and peaches.
5 Arrange the salad leaves on a serving plate. Top with the peach and lentil salad and serve at room temperature.
|Green Lentils with Peaches and Red Currants|