Lentil and Ebly Salad

A wander along Westbourne Grove the other lunchtime and I ended up outside Daylesford Organic leaving with a tub of mixed salads for lunch. One of which I thought was lentil and rice but turned out to be lentil and whole grains. So here is my version using Ebly. There is quite a lot of washing up as each part of the disj needs to be cooked separately but it was worth it.

I served this with a green salad, tsatsiki and a few slices of grilled halloumi cheese.

2-3 handfuls of green lentils
1 cup Ebly
1 onion – finely chopped
1 clove garlic – finely chopped
olive oil
1 dried chilli – crushed
lemon juice
salt and black pepper

Place the lentils in a pan of water, bring to the boil then simmer for approximately 20 minutes until tender. Drain and leave to cool.
Place the Ebly in a pan with two cups of water, bring to the boil then simmer for 10 minutes until the water has been absorbed. Leave to cool.
Heat some olive oil in a frying pan, add the onion and garlic and fry gently until softened. Yep you guessed it. Leave to cool.
Put the lentils, Ebly, onions, garlic in a large bowl. Add the chili and a large pinch of salt. Lots of black pepper. Then season to taste with lemon juice and olive oil.

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