Red Lentil Salad with Saffron
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 dl water
- 1 dl white wine
- Saffron, (a note)
- 150 g lentils, red
- 100 g celery (celery)
- 150 g apple (one small, red-skinned)
For the dressing:
- 1 teaspoon mustard
- 3 tablespoon vinegar, (apple cider vinegar)
- 4 ½ tablespoon oil
- some thyme, fresh or dried
- some salt and pepper
- possibly raisins
- possibly pine nuts
Print Recipe
Pin Recipe Instructions
- Bring the water, wine and saffron to a boil. Add the lentils, cover and simmer over a low heat for approx. 10-15 minutes, then leave to cool. Wash and prepare the celery stalks and cut into approx. 5mm thick slices. Halve the apple, remove the core and also cut into thin wedges.
- For the dressing, mix all the ingredients together well and season to taste. Add the lentils, celery slices and apple wedges to the dressing, mix well and leave to stand for 30 minutes, covered.
- Tip:
- Add the raisins before steeping and garnish the salad with roasted pine nuts.
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