Ingredients
500ml Vegetable Stock
200g nolan's rd lentils rinsed & well drained
2 tspn sea salt
125ml Extra Virgin Olive Oil
2 ripe avocados
1 cup thyme leaves roughly chopped
1 cup flat leaf parsley roughly chopped
1 cup red onion peeled & thinly sliced
30g Seville Oranges in Spiced Verjuice Syrup finely chopped
To taste sea salt
To taste black pepper to taste
500ml Vegetable Stock
200g nolan's rd lentils rinsed & well drained
2 tspn sea salt
125ml Extra Virgin Olive Oil
2 ripe avocados
1 cup thyme leaves roughly chopped
1 cup flat leaf parsley roughly chopped
1 cup red onion peeled & thinly sliced
30g Seville Oranges in Spiced Verjuice Syrup finely chopped
To taste sea salt
To taste black pepper to taste
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Suggestion: Preparation Time - 15 minutes. Cooking Time - 20 minutes
2
Place the vegetable stock into a medium size pot over a medium high heat. Once the stock just starts to simmer, pour in the lentils. Bring to a very gentle simmer and place a lid onto the pot and cook for 15-20 mins until the lentils are just cooked (at this point just about all the vegetable stock would have been absorbed by the lentils). Add salt.
3
Remove from the heat and stir through ¼ cup of the Extra Virgin Olive Oil. Set aside to cool slightly.
4
Meanwhile, cut each of the avocados in half, removing the seeds and skin. Dice the avocados into approx 1cm cubes.
5
Place the avocado, thyme, parsley, red onion, bitter oranges and the remaining amount of Extra Virgin Olive Oil into a large mixing bowl along with the lentils. Gently toss together well and season with ground pepper and sea salt to taste.
6
Serve at room temperature.
1
Suggestion: Preparation Time - 15 minutes. Cooking Time - 20 minutes
2
Place the vegetable stock into a medium size pot over a medium high heat. Once the stock just starts to simmer, pour in the lentils. Bring to a very gentle simmer and place a lid onto the pot and cook for 15-20 mins until the lentils are just cooked (at this point just about all the vegetable stock would have been absorbed by the lentils). Add salt.
3
Remove from the heat and stir through ¼ cup of the Extra Virgin Olive Oil. Set aside to cool slightly.
4
Meanwhile, cut each of the avocados in half, removing the seeds and skin. Dice the avocados into approx 1cm cubes.
5
Place the avocado, thyme, parsley, red onion, bitter oranges and the remaining amount of Extra Virgin Olive Oil into a large mixing bowl along with the lentils. Gently toss together well and season with ground pepper and sea salt to taste.
6
Serve at room temperature.
