Puy Lentil Salad with Cranberries and Purslane

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1 cup Puy lentils
2-3 bay leaves
salt

1 1/2 tablespoons olive oil
1 medium red onion, finely chopped
1/4 cup dried cranberries
2 tablespoons apple cider vinegar
3 tablespoon water
1/2 teaspoon honey

2 cups of purslane leaves, loosely packed (alternatively baby spinach leaves)

salt and pepper to taste

Serves 8-10
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Place lentils, bay leaves and three cups of water in a saucepan. Salt slightly. Bring to boil, then cook over medium heat for about 20 minutes, or until lentils are done.

In the meantime, prepare the dressing.
Heat olive oil over medium heat. Add onions and cook until softened, about 8 minutes. Add cranberries, vinegar, water and honey. Let simmer for another 8 to 10 minutes until sauce has thickened. Season with salt and pepper to taste. Set aside.

Drain the lentils when they done, and add them to the sauce while still warm. Stir thoroughly to provide even coating with the sauce. Add purslane leaves. Serve warm or at room temperature.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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