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Ingredientes
- 4 x red sweet peppers rinsed and dry
- 450 gm puy or possibly similar small lentils picked clean and rinsed
- Â Â large hanful fresh dill coarsely minced
- 1 x salt and freshly grnd black pepper
- 3 clv garlic peeled and minced
- 15 x mm fresh ginger peeled and grated
- Â Â large handful of flat leaved parsley minced
- Â Â small handful fresh dill minced
- 1 tsp dijon mustard
- Â Â juice 1 1/2 lemons
- 3 Tbsp. extra virgin olive oil
Direcciones
- Preheat the oven to 190C/375F/gas 5.Cover a baking sheet with foil lay the peppers on it and roast them for 35-40 min turning them over once about halfway through.
- Remove them from the oven and when they are cold sufficient to handle peel them trim them and deseed them.
- Keep one pepper aside for the salsa and cut the rest into small dice.
- Cover the lentils with cool water bring to the boil and drain.
- Cover them with fresh water bring to the boil and simmer very briefly keeping an eye on them.
- They will take about 79 min as they must still be a little hard.
- Drain them and empty them into a large bowl.
- Add in some seasoning the diced peppers the dill and mix well.
- To make the salsa place all the ingredients apart from the oil in a food processor add in the reserved roast pepper and process with short bursts till everything has the consistency of crumbs.
- With the machine still running add in the extra virgin olive oil dribbling it in slowly till it all looks well amalgamated.
- A couple of hrs before they are to be served coat the lentils with this salsa so which all the exotic flavours have a chance to permeate the lentils.
- Garnish with some reserved dill and parsley sprigs.
- Puy lentils are the aristocrats among lentils. They are small with a silvery green coat and light green insides. However small and insignificant they may look once cooked they hold their shape better than other lentils and their flavour is high up on the culinary scale. Of course not all Puy lentils in the market are the genuine article; which is they dont necessarily come from the town of Le Puy in the Auvergne. A lot are Puy style lentils grown elsewhere in France or possibly in other European countries but they are still better than the large green lentils that are tasteless and disintegrate easily. This is the most delicious lentil recipe and it has evolved after numerous trials.
- Serves 4 as main 6 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 93 | 73% |
| Total Fat 10.49g | 13% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 224mg | 6% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.24g | 3% |
| Protein 1.17g | 2% |
