Brown or black lentils are a particular favourite in Autumn, Winter and Early to Mid Spring. They have an earthy heartiness about them. Any of the dark lentils are happily received in this kitchen – puy, beluga, horse gram, matki, whole red lentils, for example.
Today I paired them with a radicchio – the bitterness of this lettuce goes so well with the earthy lentils, and added tartness with some lemon juice and capers. Walnuts have a great affinity with earthy flavours – beetroot for example – so they go well with earthy lentils too. Capsicum adds fresh crunch and herbs enliven the dish.
Lentil and Radicchio Salad with Capers and Walnuts
250ml cooked green, brown or black lentils, any sort – beluga, puy, whole red lentils, mung beans, horse gram, matki beans etc
1-2 Tblspn capers
1 tspn of dried oregano
good squeeze of lemon juice
extra virgin olive oil
sea salt and black pepper to taste
1 head of radicchio, chopped
1 red or green pepper, diced
0.5 bunch parsley, coarsely chopped
half handful of chopped walnuts
to garnish (optional)
onion rings and wedges of tomatoes
Mix the hot, cooked lentils with the lemon juice, olive oil, oregano, capers, salt and pepper. Leave them to marinate until cool.
Mix the remaining ingredients through the lentils and serve with the garnish (if desired).
recipe notes and alternatives
A little finely diced onion is nice mixed with the salad.
Use a variety of herbs – dill and coriander leaves, for example.