Sun-Dried Tomato & Lentil Salsa
“We’re great fans of lentils, both for their nutritional value and their taste. This salsa is perfect in summer, especially as an accompaniment to a salad or pasta”
The Gate Vegetarian Cookbook, Adrian & Michael Daniel
150g Puy lentils
A little olive oil
1 banana shallot, or 2-3 ordinary shallots, finely chopped
1 garlic clove, finely chopped
A dash of white wine
5 sun-dried tomatoes, finely chopped
1 roasted red pepper, seeded and chopped
3-4 spring onions, chopped
10-20 cherry tomatoes, halved
A handful of basil leaves, chopped
1. Cook the lentils in boiling water for about 15-20 minutes, until just tender. Drain and set aside.
2. Heat the oil in a large frying pan. Sweat the shallot(s) and garlic until softened. Add the wine and boil it almost all off.
3. Allow to cool and stir in the drained lentils and remaining ingredients. Store in the fridge for up to 3 days.