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LENTIL SALAD WITH PIQUILLO AND ANCHOVIES

A quick and easy salad to make with good jarred or tinned lentils: this recipe is often made at lunchtime in the Brindisa warehouse staff kitchen!
READY IN

10 mins

COOKING TIME

0 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • 1 tablespoon Perelló capers in salt
IN STOCK
  • 400g Navarrico lentils
IN STOCK
  • 6 piquillo peppers, cut into strips
IN STOCK
  • 1⁄2 a red onion, sliced
  • 3 tablespoons olive oil
OUT OF STOCK
  • 1 1⁄2 tablespoons Cabernet Sauvignon vinegar
IN STOCK
  • sea salt and freshly ground black pepper
  • 12 anchovy fillets in oil
IN STOCK
  • a handful of mixed fresh herbs, such as mint, chervil and parsley

METHOD

  1. Before beginning this recipe, soak the capers in water for an hour, to remove the excess salt, changing the water twice, then drain. The time for this step is not included in the preparation time below.
  2. Mix the lentils, peppers, onion and capers in a serving dish.
  3. Mix the oil and vinegar and use to dress the ingredients.
  4. Season to taste with salt and pepper.
  5. If you want to make this salad using dried pulses, use 300g of Castilian green or dark Pardina lentils, or their equivalent. You don’t need to soak them, just wash them well, put them into a pan together with a whole carrot, a small onion, a bay leaf and some peppercorns, cover with cold water, bring to the boil, then turn down the heat and simmer for about 20 minutes until tender. Drain and discard the vegetables, herbs and peppercorns.

ingredients

  • 1 tablespoon Perelló capers in salt
(Default Title)
IN STOCK
  • 400g Navarrico lentils
IN STOCK
  • 6 piquillo peppers, cut into strips
IN STOCK
  • 1⁄2 a red onion, sliced
  • 3 tablespoons olive oil
OUT OF STOCK
  • 1 1⁄2 tablespoons Cabernet Sauvignon vinegar
IN STOCK
  • sea salt and freshly ground black pepper
  • 12 anchovy fillets in oil
IN STOCK
  • a handful of mixed fresh herbs, such as mint, chervil and parsley

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