Lentils on Toast

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Caramelized Onion and Lentil Salad.

This lentil salad has a lovely rich flavour and is
easy to make, but you need an hour to put it together.

I got the original recipe from Cook, Eat, Thrive by Joy Tienzo
But just used what I had to hand and substituted a couple of things.

You need
A cup of dry Puy lentils.
5 cups of stock, vege or chicken.
2 large onions.
Table spoon of butter and tablespoon of oil.
Teaspoon of sugar.
1 cup of dried fruit, chopped. I used raisins, cranberries and apricots.
1/4 cup of red wine or white.
1 teaspoon cider vinegar.
Salt and pepper.

Cook the lentils in the stock. 45 to 60 minutes. Drain and put into a bowl.
While the the lentils bubble away, slice the onions into thin slices,
then in a fry pan heat the butter and oil and sugar, throw in the onions and stir until
they go clear, reduce the heat and keep cooking for as long as you dare- at least 30 minutes,
Up to an hour. The browner they go the better. Then set aside in a bowl.

Put the fry pan back on the heat and toss in the dried fruit and wine. Simmer until the fruit has plumped and the wine has evaporated. Mix into lentils and add cider vinegar and salt and pepper
To taste. Then stir on the caramelised onions.
Serve on green salad. With plain yogurt.
Also awesome on bread with pesto.
Or on Vogel with yogurt and sweet chilli sauce.

This fed four of us for dinner and then I had 3 more serves. Because I love leftovers
on toast.

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