The basic salad was puy lentils, diced carrot, celery and onion. Bring to boil in a large pot of boiling water. Add bay leaves and some salt. Simmer for 20 minutes, the lentils should still have some bite.
Once drained add some chopped red capsicum.
This was dressed with olive oil, red wine vinegar and lemon juice. While still warm two cubes of frozen bail puree were added, they added a great taste, some sort of fresh herb was needed.
This was quite sensational.
Since there was so much (one cup of lentils made heaps!) the remainder was rebirthed the following night by combinig with very small pasta (risoni style). Added cinnamon, sweet paprika, sumac and sultanas. Added more lemon juice.
Result was a 5. Definately make again.
