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Lentil Salad with Red Pepper and Onion, Pinenuts and Mint

(serves six-ish)

250 grams green lentils (about a cup)
1 red pepper, diced
1 red onion, diced
1 cup pinenuts, toasted or not
handful mint, chopped
juice of one lime
drizzle balsamic vinegar
olive oil to taste

Cook the lentils in plenty of salted water until just soft (maybe 30 minutes). Drain and rinse well and place in a large bowl. Add everything else, and test for the amount of dressing you have in the bottom. If you want more (to soak up with more baguettes?), add more lime juice and more olive oil, relying rather more on the oil so it doesn’t get too tart. Divine.

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Five years later, here we are, deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Lentil Salad with Red Pep­per and Onion, Pinenuts and Mint

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Lentil Salad with Red Pepper and Onion, Pinenuts and Mint

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Creamy Sweetcorn and Rocket Soup