250 g brown or green lentils
a bunch of herbs (thyme, sage, savory, marjoram, parsley stalks)
salt and pepper
4 tbsp French dressing
1 medium sized onion
2 tbsp chopped parsley
a bunch of herbs (thyme, sage, savory, marjoram, parsley stalks)
salt and pepper
4 tbsp French dressing
1 medium sized onion
2 tbsp chopped parsley
method
1. Put the lentils into a saucepan with the bunch of herbs and the seasoning.
2. Cover with cold water and bring to the boil.
3. Cover, and simmer gently for 1 hour or until the lentils are tender but not mushy.
4. Drain, remove the herbs, and toss the lentils in the dressing while still warm.
5. Skin and chop the onion finely and add to the lentils with half the parsley.
6. Leave to cool.
7. Sprinkle with the remaining parsley before serving.
2. Cover with cold water and bring to the boil.
3. Cover, and simmer gently for 1 hour or until the lentils are tender but not mushy.
4. Drain, remove the herbs, and toss the lentils in the dressing while still warm.
5. Skin and chop the onion finely and add to the lentils with half the parsley.
6. Leave to cool.
7. Sprinkle with the remaining parsley before serving.
serving amount
serves 4 - 6
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