If you’re from South Africa, you’ve probably bought Imbo lentils more than a couple of times. I’m not sure whether you’ve ever noticed the recipes on the back of the packet? But surprisingly they’re often pretty good. (I can’t recall the lentil brand that features the lentil babotie recipe, but it is a winner). This time around, the recipe was for a basic lentil dish that could be served hot or cold with a mustardy dressing.Unfortunately, I’ve already thrown the packet in the bin. Fortunately the recipe was really so simple that I can remember most of it.

As you can see, I chose to serve the lentils with a conventional leafy salad packed with all the fresh and tasty goodies that were in the fridge.

The lentils

Half a packet black lentils, cooked
Half onion, finely chopped
2 garlic cloves, chopped
1 large bay leaf
Dash of olive oil
Salt to taste

The dressing
120ml olive oil
60ml white wine vinegar
1 tsp mustard (the recipe called for mustard powder, but I didn’t have and on hand)
5ml honey
1 garlic clove, crushed

Method

Cook lentils as per directions on packet. Fry onion and garlic until soft. Add the lentils, salt and bay leaves and leave to stand in a casserole dish/salad bowl.
For the dressing, mix all ingredients in a small jar or bottle and shake well. Leave to cool and serve with dressing. (You can also eat this warm if you’re in a hurry).

While this one could be a little bit bland on its own, the combination of a light and crispy fresh salad worked extremely well.

Enjoy – Laura

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