Warm Salad of Peas & Lentils

video password: RYW [case sensitive]

quantities for different serving sizes

Increase or decrease as you wish.

prepare ahead?

Fine. The lentils will be a bit mushy if you’re using canned but other than that it should be OK.

variations for dietary requirements & fun

vegetarian – Replace proscuitto with a few hard boiled eggs sliced in half.

vegan – Replace proscuitto with a generous handful of roasted almonds or other nuts.

lentil free – The salad is lovely without lentils as well. It probably won’t need the vinegar. Taste before adding it.

troubleshooting guide

too bland – Season with salt & pepper and vinegar.

too dry – Stir in a few tablespoons of extra virgin olive oil.

too runny – sounds like your lentils weren’t drained properly.

no mint? – Skip it or use another herb such as parsley or chervil or chives.

lentils too mushy – canned lentils do tend to fall apart easily. If it bothers you, cook your own lentils using the breakfast lentil recipe. You’ll need about 250g (1/2 lb) cooked lentils.

serving suggestions

Great on its own. Or as a side dish to roast chicken (see next week’s recipes)

leftover potential

OK stored in the fridge for a week or two. But peas taste best when they’re fresh

related links

breakfast lentils
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warm salad of peas & lentils recipe
From ‘5 Ingredients 10 Minutes’ Print Book page 171
serves 2

250g (1/2 lb) frozen peas
1 can lentils (400g / 14oz), drained
1 tablespoons sherry vinegar
1 bunch mint, leaves picked
6 slices proscuitto or pancetta

1. Heat a large saucepan on a medium heat
2. Add a few tablespoons olive oil to the pan and add the peas.
3. Cover and cook for 6-7 minutes until the peas are hot and starting to shrivel a little.
4. Add lentils and cook until hot.
5. Remove from the heat and add vinegar, mint and proscuitto. Taste & season.