Lentils with mint

Lentils with mint

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
185g brown lentils
freshly ground black pepper
1 garlic clove, crushed
160g plain yoghurt
1/2 bunch watercress, stalks removed
or 30g parsley, chopped
1 1/2 tablespoons fresh mint, chopped
2 tomatoes, peeled, seeded and diced
salt

Method

  1. Place lentils in a saucepan with enough fresh cold water to cover. Bring to the boil slowly and simmer for 15 minutes or until just tender but not mushy.
  2. Drain lentils, reserving liquid. Stir in salt, pepper and garlic. Measure 125 ml lentil stock and mix it with yoghurt. Stir into lentil mixture.
  3. Just before serving, lightly mix watercress or parsley into lentils. Finally, add mint and tomatoes. Serve as salad, or use to fill small pita breads. May be served with cold meats or other vegetable dishes.
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