Lapsang Souchong Lentil Salad

<span itemprop="name">Lapsang Souchong Lentil Salad</span>
  • Serves: 4 people as a side dish
  • Category:

Ingredients

Lentils

  • 2 c water
  • 1/4 c loose leaf lapsang souchong tea
  • 1 c brown lentils
  • 1 tsp. salt

Yoghurt dressing

  • 1/3 c plain yoghurt
  • 1 tbsp. olive oil
  • 2 cloves of garlic, crushed
  • juice of ½ a lemon
  • 1/4 tsp. salt

Salad

  • 1 tbsp. olive oil
  • 2 medium carrots, sliced on the bias
  • pinch of salt
  • 8 radishes, quartered lengthwise
  • 1/8 of a red onion, sliced
  • 1/4 c walnuts, chopped
  • 2 tbsp. parsley, chopped
  • 2 sprigs dill, chopped

Directions

Lentils

  1. Bring the water to a boil, add the tea leaves and simmer for three minutes. Strain the tea, discard the leaves and return the liquid to the pot, add the lentils and salt.
  2. Simmer over medium heat until there is no more liquid. Set aside until ready to assemble the salad.

Yoghurt dressing

  1. Mix all of the ingredients for the dressing together in a small bowl.

Salad

  1. In a medium pan over medium high heat add the olive oil, carrots and salt, sauté for about 5 minutes until the carrots have some color and are mostly tender.
  2. Add the radishes and cook for 1 minute, turn off the heat and rest until you are ready to assemble the salad.
  3. To assemble the salad lay down the lentils on a large plate, blob on half of the salad dressing, scatter the cooked carrots and radishes and top with the reaming dressing. Scatter the remaining salad ingredients on top, red onion, walnuts and herbs.


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