Warm lentil, carrot salad with labne
Photo by Tamara West
Good for the heart . . . and the soul.
|4 tsp||Extra virgin olive oil, plus extra for dressing|
|1||Onion, small, chopped|
|2||Garlic cloves, sliced|
|1 cup||Puy lentils|
|¼ cup||White wine|
|1¾ cups||Stock, or water|
|1||Carrot, medium, peeled and cut in 2mm slices|
|4 tsp||White wine vinegar|
|1½ tsp||Cumin seeds, toasted|
|½ cup||Flat leaf (Italian) parsley, roughly chopped|
|½ cup||Hazelnut, chopped, toasted|
|¾ cup||Labneh, or strained thick yoghurt|
- Heat 4 tsp of the oil in a wide pan over medium-low heat. Add onion, garlic, bay and parsley stem. Cook gently until onion is soft.
- Add lentils and wine, and stir. Add stock or water, cover pan and cook over medium-low heat for 10 minutes. Next add the carrot, stir gently, cover pan and cook a further 20 minutes.
- Stir in vinegar, salt and cumin seeds. Allow to cool for 10 minutes, then serve. Dress with some more extra virgin olive oil, scatter parsley and nuts on top, then dot with heaped teaspoon scoops of labne or strained yoghurt.
- Check lentils for pebbles by pouring them slowly on to a large plate before cooking.
- Labne is not easy to find but it’s easy to make your own by straining thick natural yoghurt in a fine sieve overnight.