Warm lentil salad

By Michael Bonacini
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 2 tablespoons (30 milliliters), plus 1/4 cup (60 milliliters) olive oil
  • 1 garlic clove, minced
  • 1/4 cup (60 milliliters) finely chopped celery
  • 1/4 cup (60 milliliters) finely chopped carrot
  • 1/4 cup (60 milliliters) finely chopped onion
  • 1/2 teaspoon (2.5 milliliters) ground black pepper
  • 1 sprig fresh thyme, stem removed and leaves chopped
  • 1 1/2 cups (360 milliliters) small brown lentils, rinsed and drained
  • 3 cups (720 milliliters) vegetable stock
  • 1/4 cup (60 milliliters) red wine vinegar
  • 1/2-1 teaspoon (2.5 - 5 milliliters) salt, plus more for serving
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1/2 cup (120 milliliters) chopped parsley
  • 1/2 cup (120 milliliters) chopped sundried tomatoes
  • 1/2 cup (120 milliliters) freshly grated pecorino

Directions

  1. Heat extra virgin olive oil in a skillet over medium heat. Add garlic, celery, carrot, onion, and ground black pepper and sautée until transparent. Add thyme and lentils and cover in vegetable stock. Heat to a boil, then turn down to simmer for 15-20 minutes or until lentils have softened, adding more stock if required.
  2. Remove lentils from heat. Drain lentils of excess liquid and toss with 1/2 cup (120 milliliters) olive oil, red wine vinegar, salt, ground black pepper, chopped parsley, and sundried tomatoes. Pile lentils on a platter. Top lentils with grated pecorino.

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