Despite containing big bunches of various different herbs, none overpower the dish, and together with the tangy sumac and citrus they manage to uplift the quinoa and Puylentils - pulses which, lets be honest, can sometimes be lacking in the flavour department
I made it for our dinner last night, inspired by this wonderful PuyLentil, Beet and Mozzarella Salad made by Jac at Tinned Tomatoes and posted quick snaps of it online
Once the lentils and carrots are cooked, mix them together and the dish is ready. This is the second of trio of salads that I made on May day, this salad is really filling and can be eaten hot or cold
Puylentils cook in no time so you can prepare the rest of the salad while they cook, tidy up your kitchen, add them at the end and eat in a very much non-stressful manner
Over the years, this PuyLentilSalad with Grilled Vegetables has become one of my go-to recipes. What’s more, if I double up the entire recipe, I can freeze half the lentils for another meal and keep half the veggies in the fridge for salads and sandwiches during the week
I’m a really big fan of mixing up my grains and recently puylentils have been my favourite. Scatter the tomatoes over the spinach and lentils and add half an avocado to each plate
I threw the lentils into a bowl, dressed them to taste, went to get the pack of vacuum-packed cooked beetroot I had in the fridge, only to find out that I hadn't
I'd usually toss these roast vegetables through pasta, but I really wanted a salad, so I mixed in a packet of ready to eat puylentils with porcini mushrooms for a bit of interest and topped it with goat cheese (for me, not Graham) and rocket (also just for me and not Graham)
