Nigel Slater's Warm Pea and Lentil Salad
Serves: 4 servings
  • 1 cup lentils
  • 2 - 3 garlic cloves, crushed and peeled
  • 2 cups broth (I used ½ a bouillon cube and water)
  • 1 cup frozen peas
  • 1 small onion, sliced thinly
  • 2 tablespoons olive oil
  • juice of ½ lemon
  • salt and pepper to taste
  • large handful of chopped fresh herbs (parsley or mint) or lesser amount dried herbs
  1. Cook the lentils and garlic in broth for 20 - 30 minutes or until the lentils are tender.
  2. Drain the lentils and remove the garlic.
  3. Prepare a simple vinaigrette by mixing the lemon juice, oil, salt and pepper in the bottom of a mixing bowl. Add the cooked lentils and onions, stir to coat in the vinaigrette,
  4. Cook the peas in plenty of water until they are crisp tender, drain. Toss with the lentils.
  5. Taste and adjust the seasoning as desired.
Recipe by Lydia's Flexitarian Kitchen at