PROVENCAL LENTIL SALAD
Serves 8 – 10 people
2 cups green lentils – rinsed and sorted
4 cups water
3 tablespoons olive oil
½ tablespoon balsamic vinegar
1 medium red onion – very finely chopped
2 shallots – very finely chopped
salt and white pepper
Place the lentils in a large saucepan with the water. Bring to the boil, reduce heat and simmer for 35 –45 minutes until cooked.
In a serving bowl whisk the olive oil and vinegar, adding salt and pepper to taste. Add the finely chopped onions and shallots and the cooked lentils. Toss in the dressing until all the lentils are well coated. Set aside at room temperature until ready to serve.