Crispy Puy lentil salad from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 186) by Hugh Fearnley-Whittingstall

  • ready-cooked Puy lentils
  • rapeseed oil
  • Show all ingredients...

  • EYB Comments

    Can substitute sunflower oil for rapeseed oil, and coriander leaves for parsley. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil, and coriander leaves for parsley. See recipe for variations.

  • Ro_ on September 13, 2021

    This was great! Lovely flavours, but I should have drained and cooled my lentils better before frying them to get them properly crispy. I added some mozzarella as I had some to use up, and it was delicious. Would also be nice with feta.

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