"I discovered this salad while in Greece during Lent. People would take it to work and eat it straight out of the container."
George Calombaris's lentil and coriander salad
Australian Gourmet Traveller Cypriot recipe for lentil and coriander salad by George Calombaris.
- 15 mins preparation
- 30 mins cooking plus cooling
- Serves 4
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Ingredients
- 3 celery stalks
- 250 gm small green lentils
- 1 small carrot, coarsely chopped
- 1 small onion, coarsely chopped
- 2 thyme sprigs
- 1 fresh bay leaf
- 100 ml extra-virgin olive oil
- 2 cups (loosely packed) coriander, coarsely chopped
- 1 tbsp red wine vinegar, or to taste
- To serve: micro-cress (optional)
Method
Main
- 1Coarsely chop one celery stalk and combine in a large saucepan with lentils, carrot, onion, thyme, bay leaf and 2 litres cold water. Bring to the boil over high heat, reduce heat to medium and simmer until lentils are tender (20-25 minutes). Strain (discard vegetables and herbs) and transfer lentils to a bowl. Add half the olive oil, stir to coat, then cool to room temperature.
- 2Thinly slice remaining celery diagonally, add to lentils with coriander, red wine vinegar and remaining olive oil. Season to taste, scatter with micro-cress and serve.