Carlos' mum gave us a bunch of home-grown celery that was still quite young and thus really tasty. In an effort to use it and make a couple of lunches I decided to make a fresh slaw-type salad. I had a night-class today and took some for my 7pm meal.
Recipe
makes enough for 2 meals
Ingredients
makes enough for 2 meals
1 cup of green lentils
1 small bunch of celery
1 carrot
1/2 white salad onion
1/2 cup chopped red cabbage
1 tablespoons sherry vinegar
1 tablespoons olive oil
salt
pepper
1/2 teaspoon cumin
Method
In a medium saucepan bring 2 cups of water to boil, then add lentils. Cook lentils for about 14 mins, or until soft to bite. Once cooked, strain the lentils under cold water until cool. Set to one side.
Finely chop the celery. Using a grater, grate the carrot roughly. Chop the onion up into small pieces. Mix cooled lentils, celery, carrot, and onion together in bowl. In a small cup place the sherry vinegar, olive oil, salt and pepper and mix it well. Add to the salad and mix through. Sprinkle 1/2 teaspoon of cumin over salad and mix through. Taste and adjust seasonings to your preference.
Notes
This kept really well, the celery didn't lose its crispness at all. One problem was leakage during transportation. Next time I will have to use a glass jar or something instead of the systema containers that failed so badly today.
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