Ingredients
1½ cups French green lentils
1 carrot
finely diced
1 cup walnuts
toasted
2 spring onions
finely chopped
¼ cup parsley
chopped
¼ cup mint
chopped
¼ cup extra virgin olive oil
(80ml)
1 lemon
juiced
2 tbsp Dijon mustard
Equipment
- 1 large saucepan
- 1 jar
Instructions
- Rinse the lentils and drain, place in a large saucepan and cover with water so it is 3cm above the lentils. Bring to a boil, reduce to simmer and cook for about 15 minutes.
- While the lentils are cooking, make the dressing by placing all ingredients in a jar. Shake vigorously to combine. Drain and set aside.
- Once the lentils have cooled, add to the remaining ingredients, toss through the dressing and mix well.
Notes
Tip
Check the lentils towards the end of their stovetop simmer to make sure they aren’t turning to mush – you want them to be firm and ‘al dente’.
Tip
I am possibly a little heavy-handed with the Dijon, just because it’s my favourite dressing so feel free to knock it back to 1 tbsp if you are a little less enthusiastic about this ingredient!
Variation
Some crumbled feta or goat’s cheese would jazz it up nicely for a sunny picnic, as would some steamed spring beans or asparagus spears.
