In my last post about my co-op bags I promised a recipe to use all those last bits of salad vegetables lurking at the bottom of the fridge. This is a simple citrus, zingy lentil salad. I love lentils, cheap, quick, tasty, packed with protein and low GI to boot, they are a store cupboard staple.
I had about a third of an iceberg lettuce to use up. Cucumber, spring onions and any other leaves would also work well. Following the success of the braised iceberg, I cooked my iceberg in with the lentils for about 5 minutes, I would also cook any cucumber, but add leafier leaves such as rocket into the warm lentils. A handful of fresh herbs would be delicious here too, if I had had tomatoes I would have thrown them in too. I used a mix of half puy and half regular green lentils as that was what was in the cupboard. f you do not have any harrissa a pinch of chilli or cayenne would be a good substitute.
This is another contribution to my series of easy, economical and healthy recipes of what to do with the contents of the co-op “boxes” for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.
Recipe: Harissa Lentil Salad with left over bits and bobs (Serves 2)
6 oz (150g) Lentils – Green or Puy or a mix
3/4 pint (425ml) Stock – I use Marigold
Salad leftovers – cucumber, iceberg, green leaves
Juice and zest of half a lemon
1 tbs olive oil
1 tsp Harissa powder (I use Steenbergs)
Simmer the lentils in a pan with the stock for about 20 mins, adding some more water if needed, you want most of the water absorbed without the lentils being dry. If using, shred the iceberg lettuce and cucumber and add to the lentils. Cook for another 5 minutes. When lentils are ready (soft but not mushy) remove from the heat, drain if there is too much stock which has no been absorbed.
Pour into a serving dish, add green leaves (if using them), stir in the lemon juice, harissa or chilli and olive oil. Season to taste with salt and pepper.
Delicious warm or cold.