Serves 4
Ingredients
225g / 8oz green lentils
1 Friggs Sweet Pepper Stock Cube
1 bunch spring onions, chopped
2 large tomatoes, chopped
1 red pepper, sliced
2 tbsp chopped parsley
5 tbsp vinaigrette dressing
2 free range hard boiled eggs
1 lemon
Method
Pick
over and rinse the lentils and place in a saucepan.
Dissolve the stock cube in water and pour over the lentils.
Bring them to the boil, reduce the heat, and cover and simmer for 30 minutes
or until just tender.
Drain well and cool.
Meanwhile, add the spring onions, tomatoes, pepper and parsley to the cooled
lentils.
Add the dressing, toss to mix thoroughly and pile into a salad dish lined with
salad leaves.
Garnish with the hard boiled eggs and lemon wedges and serve with crusty
bread.
Variation: use red or brown lentils, or a mixture of the two as red lentils
tend to lose their shape too much for use in a salad.
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