Lentil salad with caramelised eschalots

Lentil salad with caramelised eschalots

By
From
Hungry For That
Serves
4
Photographer
Lauren Bamford

Generally when I return home from working a big multiday festival, I am pretty run down. For a few days, the only things I crave are vegetables, but I’m usually too exhausted to cook. I often give my friend Kirra a call and she comes through with some raw foods, like bunches of kale and all types of green drinks. I always feel better for it. If Kirra comes to our place, I usually make her this.

Ingredients

Quantity Ingredient
185g green lentils
4 eschalots, sliced
80ml olive oil
80g bocconcini, torn
1 teaspoon chilli flakes
handful mint, chopped
6-8 cherry tomatoes, halved, (optional)
1 1/2 teaspoons sea salt
freshly ground black pepper

Method

  1. In a saucepan, cover the lentils with water and bring to the boil over a medium heat. Cook for 18–20 minutes, or until just cooked through. Drain and set aside to cool.
  2. In a frying pan over a low heat, gently cook the eschalot in the oil for about 15–20 minutes, or until they are a nice dark brown. Stir every few minutes to make sure they’re not sticking or burning. Transfer the eschalot and the oil to a serving bowl. Add the lentils, bocconcini, chilli flakes, mint, cherry tomatoes, if using, salt and freshly ground black pepper to taste. Mix well and serve.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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