Page 523 - YC Cooking School

from yellow or tan all the way through to green, red and black. They're made up of about
30% protein, which makes them a brilliant low glycaemic option.

Cooking times vary from anywhere between 10 and 40 minutes, depending on their size
and whether or not the husks have been removed. With their husks on, lentils hold their
shape better, while the quicker-cooking husks off option can often reduce them to a soft
mush after prolonged cooking. How long you cook your lentils for past the al dente stage is

up to you, and often depends on the kind of dish that you’re making.

Besides using them as a salad base with lots of fresh herbs and a good dressing, you can
throw a handful of lentils into soups to add extra bulk. Another favourite option is to make a
simple Indian-style dahl, which is a fragrant lentil curry. A spiced lentil stew with Moroccan

flavours and roasted vegetables is also delicious.

Dressings for simple, hearty salads

Unlike leafy salads which should be dressed just before serving to prevent wilting, robust
hearty salads like lentil, chickpea or barley salads benefit from being dressed in advance
(while they’re still warm) for maximum flavour absorption.

How to make a vinaigrette

A great vinaigrette is all about the perfect balance of sweet and sour. And 'perfect' can be
completely subjective, depending on your personal taste. As a rule of thumb for a basic
vinaigrette, start by mixing 1 part acid (lemon juice, balsamic vinegar or red wine vinegar)
with 3 parts olive oil. You’ll then need to season it with salt and freshly ground black pepper.
If your olive oil is very strong in flavour, you can dilute it with sunflower oil. It’s also delicious
to add in a little dijon mustard or chopped chilli for something a bit special.

If your dressing tastes too acidic, add a pinch of sugar or a drizzle of honey to cut through
the sharpness. Depending on what you’re making the dressing for, adding in a dollop of
fresh pesto is also a nice touch.

A vinaigrette dressing is best made in an old jam jar with a tight fitting lid, so that any extra
can be stored in the fridge for up to 10 days. If your vinaigrette separates when stored in the
fridge, just give the jar a vigorous shake before you use it next (making sure the lid is on
tightly).

A quick, creamy salad dressing
For a quick creamy dressing, mix together mayonnaise, natural yoghurt and a little zingy
lemon juice until it’s reached your desired consistency, then add in chopped fresh herbs.
Basil, parsley, mint and coriander all work beautifully. From here, you can decide if you’d
like to blend it until silky smooth or enjoy it in its more rustic chunky form.

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