- Portion size 6 servings
- Credits : Cheryl Bell
MethodBring a medium-sized saucepan of water to boil. Add the lentils and simmer for 25-30 minutes until tender. Drain into a sieve and leave to cool.
At the same time, place the leeks, garlic cloves, bay leaves, 4 tablespoons of oil, the wine and some seasoning in a small pan. Bring to a simmer, cover and cook over a low heat for 20 minutes. Leave to cool in the pan.
To finish the salad, combine the lentils and leeks in a bowl. Add a good squeeze of lemon juice, the remaining oil and season to taste.