Sunday, April 10, 2011
Lentil Salad and Roast Beef
1 Cup of Puy Lentils
1 onion finely diced
1 carrot finely diced
1 Cup of Stock
salt and pepper
white wine vinegar
herbs (I used parsley and basil)
Cook the lentils in boiling water for about 15 minutes, until they're almost cooked (You can add things like onion and garlic to the water, but not salt or acid as they will toughen the skin of the lentil).
Drain the lentils, and in the pan I used to sear the beef, soften the carrot and onion, once done add a splash of the vinegar and let that evaporate off.
Add the lentils to the pan and toss through the vegetables, then add the stock and let it simmer and reduce down till there is almost no liquid left.
Take off the heat and pour the mixture to a bowl then add the herbs and mustard and stir through, season to taste, I always like to add a little extra vinegar at this stage too.