This is a nice salad for lunch on a sunny day. This is a great way to make use of straggly leftover bits of herbs, old bread and other bits and pieces in the fridge.
Cook the lentils in some water or stock. If you have some old thyme / rosemary chuck it in the pan. Bring to the boil and simmer for 30 mins or so until cooked.
While the lentils are boiling, chop up some old bread into chunks for the croutons (only you know how big you like your croutons!). Add the bread to a bowl and drizzle with a little olive oil and some chopped herbs (e.g., thyme) if you have it. Roast gently in a low oven to allow to crisp up and brown a little.
Once the lentils are cooked, drain in a collander and pick out any thyme stalks. Drizzle with extra virgin olive oil, a drop of lemon juice or sherry vinegar and some salt and pepper. Add the croutons, some blue cheese cut into chunks and some halved cherry tomatoes. Some chopped fresh parsley would be great here too. Mix it all together and there you have it!
Cook the lentils in some water or stock. If you have some old thyme / rosemary chuck it in the pan. Bring to the boil and simmer for 30 mins or so until cooked.
While the lentils are boiling, chop up some old bread into chunks for the croutons (only you know how big you like your croutons!). Add the bread to a bowl and drizzle with a little olive oil and some chopped herbs (e.g., thyme) if you have it. Roast gently in a low oven to allow to crisp up and brown a little.
Once the lentils are cooked, drain in a collander and pick out any thyme stalks. Drizzle with extra virgin olive oil, a drop of lemon juice or sherry vinegar and some salt and pepper. Add the croutons, some blue cheese cut into chunks and some halved cherry tomatoes. Some chopped fresh parsley would be great here too. Mix it all together and there you have it!