Basil, Lemon and Mint Lentil Salad
1 cup green lentils
3 cups water
4 bay leaves
1 garlic clove
pinch of cumin
4 shallots thinly sliced
2 tablesppons fresh mint finely chopped
2 tablespoons fresh basil finely chopped
1 medium carrot diced.
1 tablespoon onions thinly sliced
1½ tablespoon lemon juice
½ teaspoon grated lemon zest
1½ tablespoon olive oil
sea salt to taste
1 cup lettuce mix
1. Rinse and drain lentils
2. In a small pot add 3 cups water, lentils, bat leaves, garlic clove and cumin.
3. Bring to the boil and cook for 30-45 minutes.
4. Add salt towards the last 5 minutes of cooking.
5. Set aside, leave covered
6. In a bowl place carrots and herbs, add lentils, then add olive oil, lemon juice, lemon zest, salt and pepper.
7. Serve on bed of lettuce.
