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Red Lentil Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A simple starter, combinable with many things

A simple starter, combinable with many things

Ingredients

Serves: 2

Metric Cups
  • 200 millilitres chicken stock
  • 60 grams red lentils
  • 1 spring onion
  • 1 tablespoon vinegar
  • 2 teaspoons creme fraiche
  • 2 tablespoons olive oil (or nut or rapeseed oil)
  • salt
  • black pepper
  • cumin
  • 2 tablespoons almonds (slivered)
  • 7 fluid ounce chicken broth
  • 2⅛ ounces red lentils
  • 1 scallion
  • 1 tablespoon vinegar
  • 2 teaspoons creme fraiche
  • 2 tablespoons olive oil (or nut or rapeseed oil)
  • salt
  • black pepper
  • cumin
  • 2 tablespoons almonds (slivered)

Method

Red Lentil Salad is a community recipe submitted by musicalcook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Bring the broth to a boil, and add the lentils, cover and cook at low heat for about 6 minutes.
  • Cut the onion into very thin strips,and add to the hot lentils.
  • Add the vinegar, the creme fraiche and oil and mix well. Season with salt, pepper and cumin, cover and cool in the fridge.
  • Melt butter in a small pan and roast the almonds until they begin to colour.
  • Sprinkle over the cooled salad.
  • Bring the broth to a boil, and add the lentils, cover and cook at low heat for about 6 minutes.
  • Cut the onion into very thin strips,and add to the hot lentils.
  • Add the vinegar, the creme fraiche and oil and mix well. Season with salt, pepper and cumin, cover and cool in the fridge.
  • Melt butter in a small pan and roast the almonds until they begin to colour.
  • Sprinkle over the cooled salad.
  • Additional Information

    Serve with fried chicken strips, or fish, or prawns, or cold smoked trout fillets

    Serve with fried chicken strips, or fish, or prawns, or cold smoked trout fillets

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