Puy lentils with redcurrants

Puy lentils with redcurrants


3 people made this

About this recipe: Puy lentils have a delicate taste and texture and hold their shape during cooking, which makes them particularly good in salads. A combination of sweet peaches and sharp redcurrants complements them beautifully in this light, summery dish. Serve as an accompaniment to grilled fish or chicken.

Norma MacMillan

Serves: 4 

  • 200 g (7 oz) Puy lentils
  • strip of orange or lemon zest
  • 1 bay leaf
  • 1 tbsp raspberry vinegar
  • 150 g (5½ oz) redcurrants
  • 1 tsp clear honey
  • 1 tbsp sunflower oil
  • 2 tsp hazelnut oil
  • 3 firm, ripe peaches, halved, stoned and thickly sliced
  • 200 g (7 oz) mixed salad leaves such as rocket, batavia or baby spinach
  • salt and pepper

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Put the lentils in a saucepan, add the strip of orange or lemon zest and the bay leaf, and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until just tender but still firm to the bite. Drain thoroughly and discard the citrus zest and bay leaf. Put the lentils in a large bowl.
  2. Combine the raspberry vinegar, redcurrants and honey in a small saucepan and add 3 tbsp water. Bring to the boil and bubble for a few seconds, then remove from the heat. Lift out the redcurrants with a draining spoon and add to the lentils.
  3. Whisk the sunflower and hazelnut oils into the redcurrant juices in the pan, and season with salt and pepper to taste. Drizzle this dressing over the lentils and redcurrants.
  4. Add the peaches to the bowl and toss together very gently, taking care not to break up the redcurrants and peaches too much.
  5. Arrange the salad leaves around the edge of a serving dish. Spoon the fruit and lentil salad into the middle and serve at room temperature.

Some more ideas

Use other soft fruit such as blueberries instead of the redcurrants, and nectarines instead of peaches. * For a garlicky green lentil salad, put 200 g (7 oz) green lentils in a saucepan, cover with plenty of cold water and bring to the boil. Simmer for 20–30 minutes or until tender. Drain well and tip into a bowl. Add 1 seeded and diced orange pepper, 1 chopped courgette, 4 chopped tomatoes and 2 sliced celery sticks. For the dressing, whisk 2 crushed garlic cloves with 1 tsp sun-dried tomato paste, 2 tbsp extra virgin olive oil, 2 tsp sherry vinegar and seasoning. Toss the dressing with the lentils and vegetables, and serve at room temperature.

Plus points

Like other pulses, lentils provide fibre. They are also a good source of vitamins B1 and niacin, both essential for helping the release of energy from food. * Although mainly used in preserves and puddings and as a garnish, redcurrants can make a delightful addition to a savoury dish. They are a useful source of vitamin C, although nowhere near as rich in this vitamin as blackcurrants – weight for weight, they contain only a fifth of the amount present in blackcurrants.

Each serving provides

A, C, copper, selenium * folate, iron, potassium, zinc * B1, B2, B6, E, niacin, calcium

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