Warm Onion & Lentil Salad

Warm Onion & Lentil Salad

There’s something about onions and lentils together that just works. I think it’s the warm earthiness that they both bring to this dish.

serves 2

2 large onions, peeled sliced
4 tablespoons balsamic vinegar
1 can lentils (400g / 14oz), drained
handful washed salad leaves
large handful walnuts

1. Heat a few tablespoons olive oil in a medium saucepan over a medium heat.

2. Add onion and cook, covered, stirring occasionally for about 10 minutes or until onions are soft and deeply golden. If the onion starts to brown too much, turn down the heat and add a splash of water.

3. When the onions are cooked, remove from the heat and stir in lentils, balsamic and a little extra virgin olive oil.

4. Toss in salad leaves and serve sprinkled with walnuts.

prepare ahead?

This salad can be made in advance up to the stage of adding the salad leaves. Or you could just caramelise the onions in advance.

leftover potential

OK. Will keep in the fridge for up to a week, The salad leaves will start to wilt down a little but it won’t be the end of the world.

variations for fun

carnivore – toss in some chopped crispy bacon or chorizo.

nut-free – just skip the walnuts or replace with some soft goats cheese or ricotta.

lentil-free– replace the lentils with drained canned beans.

problem solving guide

onions burning – it’s important to remember to stir the onions and cook over a low enough heat that they soften without burning. Next time stir more frequently, but for now adding in a splash of water will help. Keeping the eggs covered so the steam stays in also helps avoid over browning or burning.

bitter – burnt onions will give a bitter flavour to the whole salad. For now try and add a little more olive oil to soften the bitterness.

too bland? don’t forget to season generously. And possibly add in a little more balsamic.

serving suggestions

Wonderful as a simple supper on its own. Or serve as a side dish to grilled halloumi cheese or some pan fried pork sausages.

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