John Myers
Ingredients for 4 servings:
- 200 g cocktail tomatoes
- 400 g beluga lentils
- 3 spring onions
- Herbs (parsley/coriander/dill)
- salt and pepper
- Vinegar
- oil
- 1 clove(s) garlic
- vegetable broth
- 1 pinch(s) of sugar
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
vegetarian, but goes very well with meat
Cook the lentils in about 1 liter of vegetable stock. I use a shorter cooking time than the package instructions so they retain their bite. Organic beluga lentils cook in boiling water for about 15 minutes, but if the lentils have been stored for a while, it can take a little longer; taste for how much you like. Meanwhile, chop the spring onions and cherry tomatoes and place them in a bowl. Mix together a dressing from 1 part vinegar and 1 part oil, salt, pepper, sugar, and the finely chopped garlic. If you prefer it a little creamier, use a teaspoon of sweet mustard instead of the sugar. This ensures a good bond between the vinegar and oil and helps the dressing adhere better. It also tastes good. Then chop the herbs. If you like cilantro, use cilantro leaves. I personally prefer a mixture of 4 parts parsley and 1 part dill; this is also very fresh, but doesn’t have the overpowering cilantro flavor. Mix everything in a bowl. Any kind of roasted meat goes well with this.
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